1-First Step: Prep the Pumpkins
Start by washing your pumpkins and cutting off the tops carefully with a sharp knife. I always recommend using a sturdy cutting board for safety. Once the top are off, scoop out the seeds and stringy insides until the cavity is smooth and clean. Season the inside of each pumpkin with a pinch of salt and pepper to enhance the natural flavor.

2-Second Step: Brown the Sausage
Heat a large skillet over medium-high heat and add the Italian sausage, breaking it into small pieces as it cooks. Stir it around until it’s browned and fully cooked, which usually takes about 5-7 minutes. Once done, use a paper towel to blot away any excess grease so your filling isn’t too oily.

3-Third Step: Sauté the Vegetables
Add the diced onion, shredded carrot, diced red bell pepper, and chopped celery to the skillet with the sausage. Cook this mixture for 8-10 minutes, stirring occasionally, until the veggies soften and release their flavor. Then, stir in the minced garlic, chopped thyme, rosemary, sage, salt, pepper, and the cooked wild rice.

4-Fourth Step: Assemble the Pumpkins
Spoon the sausage and vegetable filling evenly into each prepared pumpkin cavity. Pack it in nicely but leave a little room at the top. Pop the lids back on the pumpkins to help trap in the moisture and flavors during baking.

5-Fifth Step: Bake the Pumpkins
Put the baking sheet on the lowest rack of your oven and bake at 350°F for 50-60 minutes. You’ll know it’s ready when the pumpkin flesh is fork-tender and the filling is hot all the way through.

6-Final Step: Serve and Enjoy
Take the pumpkins out of the oven and let them cool for a few minutes. Scoop out the cooked pumpkin sides along with the filling into bowls for serving. I like to top mine with a dash of hot sauce for extra kick, but feel free to add your own seasonings.