A sausage stuffed pumpkin recipe that’s perfect for a cozy fall dinner! Filled with Mexican chorizo, tender rice, tangy goat cheese, and sweet raisins, this whole roasted pumpkin is as beautiful as it is delicious.
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Post last updated October 14, 2026.
I first made a version of stuffed pumpkin for my friend Holly several years ago, filling the hearty squash with bread, cheese, and plenty of cream. It was delicious, but I wanted something with a little more, let’s call it, personality.
Of course, my mind instantly goes to Mexican flavors and chorizo was the obvious answer.
The spicy, tangy sausage seasons the rice as it cooks, while goat cheese and raisins bring hits of salty and sweet. Everything roasts together inside the pumpkin (or in this case a kabocha squash) until the flesh gets tender and creamy.
This is a deceptively simple centerpiece for a fall celebration. Admittedly, it takes 2 hours to roast, but that is completely hands-off time, all you’re doing is waiting and letting your home fill with the intoxicating aromas of roast pumpkin, savory chorizo, and bubbling cheese.
Try it at your next dinner party or for Day of the Dead or it would even be something different for Thanksgiving.
Why You’ll Love This Stuffed Pumpkin
- Big flavor, simple ingredients: Mexican chorizo brings plenty of seasoning without requiring a long spice list.
- An edible centerpiece: The roasted pumpkin doubles as a serving dish, and the tender pumpkin meat is just as delicious as the filling.
- Perfect for entertaining: Prepare the rice mixture ahead of time and roast the pumpkin before guests arrive.
- Sweet and savory: Creamy goat cheese and raisins balance the richness of the sausage meat.
Best Pumpkins to Use
Even though the title says “pumpkin”, I prefer kabocha squash for its sweet, dense flesh that holds up beautifully when roasted. Small sugar pumpkins or pie pumpkins also work well to make a mini individual-sized version.
For more ways to cook with winter squash, try my Roasted Butternut Squash Tostadas or Roasted Squash Soup with Coconut and Chile.
Ingredients You’ll Need
- Olive oil: I always use California Ranch Extra Virgin Olive Oil because I find it fresher than imported varieties, but any good-quality olive oil works.
- Onion and garlic: Add savory depth and balance the spicy chorizo; yellow or white onions work equally well.
- Mexican pork chorizo: Adds bold chile flavor to the rice; look for fresh chorizo in the meat section or try my Soy Chorizo Recipe for a meatless alternative.
- Long grain rice: Absorbs the seasoned broth while staying fluffy, basmati or jasmine rice both work great.
- Chicken broth: Adds savory flavor to the rice, or substitute vegetable broth if preferred.
- Pumpkin: I prefer kabocha squash for its sweet, creamy flesh, but sugar pumpkins or pie pumpkins work beautifully too.
- Goat cheese: Adds creamy, tangy flavor that balances the sausage; substitute cream cheese for a milder taste.
- Raisins: Add little bursts of sweetness that complement the spicy chorizo, or use dried cranberries for a tart alternative.
- Heavy cream: Keeps the rice filling rich and moist during roasting, but half-and-half works in a pinch.
- Morton kosher salt and freshly ground black pepper: Season the onion and pumpkin, adjusting to taste since chorizo and broth already contain salt.
- Scallions and lemon wedges: Add freshness and acidity to balance the rich filling, or use lime wedges instead of lemon.
How to Make Sausage Stuffed Pumpkin
Step 1: Cook the Onion and Chorizo
Preheat the oven to 350°F. Heat olive oil in a large, deep skillet over medium heat. Add the diced onion, season with salt and pepper, and cook for about 5 minutes until softened. Add the Mexican-style pork chorizo and chopped garlic. Cook for another 5 minutes, breaking up the sausage with a wooden spoon until cooked through and combined with the onion.
Step 2: Cook the Rice
Stir in the basmati or other long-grain rice and chicken broth. Bring to a boil, scraping up any flavorful bits from the bottom of the skillet. Reduce the heat to low, cover, and simmer for about 30 minutes until the liquid is absorbed. Remove from the heat and let cool slightly. The rice may still be a little firm since it will finish cooking inside the pumpkin.
Step 3: Prepare the Pumpkin
Using a sharp knife, carefully cut the top off the pumpkin or winter squash. Save the top to use as a lid. Scoop out the pumpkin seeds and stringy pulp, then season the inside of the pumpkin with salt and pepper.
Step 4: Stuff the Pumpkin
Fold the goat cheese, cream, and raisins into the slightly cooled rice mixture. Taste and adjust the seasoning if needed. Spoon the filling into the pumpkin, packing it fairly tightly. Depending on the pumpkin’s size, you may have some leftover filling.
Step 5: Roast
Place the stuffed pumpkin on a parchment paper- or foil-lined baking sheet or in an oven-safe skillet. Replace the pumpkin lid and roast for approximately 2 hours, until the filling is bubbling and the pumpkin flesh is fork-tender.
Step 6: Slice and Serve
Remove the pumpkin from the oven and let it rest briefly. Carefully cut into wedges, making sure each serving includes both the tender pumpkin flesh and chorizo rice filling. Garnish with thinly sliced scallions and serve with lemon wedges for squeezing over the top.
Tips for Perfect Roasted Stuffed Pumpkin
- Choose a sturdy pumpkin: Kabocha squash holds its shape well during roasting, while thin-walled pumpkins can become too soft.
- Don’t overcook the rice: Slightly firm rice will finish cooking inside the pumpkin as it absorbs moisture from the cream. I use long-grain rice for this stuffed pumpkin because it absorbs the chorizo flavor beautifully. If you enjoy Mexican rice dishes, you’ll also love my Mexican Red Rice and Mexican White Rice with Vegetables.
- Check for doneness: Cooking time depends on the pumpkin’s thickness. The flesh should be fork-tender, and the center of the filling should reach 165°F.
- Let it rest: Give the squash 10 minutes or so before slicing so it doesn’t completely fall apart.
Easy Variations
Different sausage: Substitute turkey sausage or mild Italian sausage for the chorizo. Add a pinch of red pepper flakes if you’d like additional heat, although the flavor will differ from the original.
Different cheese: Replace goat cheese with Cotija for a saltier finish or queso fresco for a milder filling. A little Cotija cheese sprinkled over the top adds another savory layer.
Different rice: Brown rice or wild rice can work, but cook them separately according to their package instructions before combining with the filling. Their cooking times and liquid requirements differ from basmati rice.
Make-Ahead and Storage
This stuffed pumpkin is a great addition to a holiday menu because you can prepare the filling and stuff the pumpkin up to a day in advance.
Cover and refrigerate, then let it sit at room temperature the next day while the oven is heating.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat until thoroughly hot, adding a splash of broth if the rice seems dry.
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Buy Now → What to Serve with Stuffed Pumpkin
This sausage stuffed pumpkin is hearty enough to be the main course. All you’d need to add is a couple of fresh vegetable sides.
If you’ve never had verdolagas (purslane) they would be delicious with this rich pumpkin dish or this simple kale salad with mint-lime dressing and peanuts is perhaps an easier option.
Two of my favorite veggie sides are my roasted asparagus with sweet jalapeño dressing or this warm cauliflower salad with cumin vinaigrette. They both would be delicious with this whole roasted pumpkin.
Planning a bigger gathering? My 30+ Mexican Thanksgiving Recipes has plenty of ideas for your holiday menu.
FAQs
Kabocha squash is recommended for its sweet, buttery flesh and sturdy skin, but Sugar Pie / Pie Pumpkins, Red Kuri, or Carnival squash work equally well. Avoid large jack-o’-lantern pumpkins, as their flesh is watery and fibrous.
If the pumpkin skin is tough to cut through, microwave it whole for 1 to 2 minutes first to slightly soften the shell before slicing off the top.
Yes! You can clean, hollow out, and stuff the pumpkin with the cooked rice mixture up to 24 hours in advance. Keep it tightly wrapped in the refrigerator. Add cream and roast right before serving.
Mexican chorizo is an uncooked sausage and Spanish chorizo is cured and hard (like salami). Make sure to use raw Mexican-style pork chorizo (which crumbles as it cooks), not cured Spanish chorizo. Mexican beef chorizo also works.
Sausage Stuffed Pumpkin Recipe with Chorizo Rice
Ingredients
Equipment
Method
- Heat oven to 350°F and arrange a rack in the middle. Heat 2 tablespoons olive oil over medium heat in a large, deep frying pan. Add 1 large diced onion and season with salt and pepper to taste. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add 8 ounces chorizo and 3 chopped garlic cloves. Cook, breaking up the sausage with a wooden spoon, until the chorizo blends with the onion (it won't brown), about 5 minutes.
- Add 1 1/2 cups basmati or other long-grain rice and 3 cups chicken broth. Bring to a boil, scraping up any browned bits stuck to the bottom. Reduce the heat to a low simmer, cover, and cook until the rice has absorbed most of the liquid, about 10 minutes. The rice will still be slightly firm, but it will finish cooking inside the pumpkin. Remove from the heat and let cool slightly.
- While the rice cools, carefully cut the top off the pumpkin or winter squash as you would when carving a jack-o'-lantern. Save the top to use as a lid. Scrape out the seeds and stringy pulp, discarding them or saving the seeds for roasting. Rub a little olive oil inside the squash and season the inside of the pumpkin with salt and pepper to taste.
- Once the rice has cooled slightly, fold in 4 ounces goat cheese, 1/3 cup raisins, and 1/2 cup cream. Taste the filling and adjust the salt and pepper if necessary. Pack the rice mixture fairly tightly into the pumpkin. Depending on its size, you may have some filling left over.
- Place the stuffed pumpkin on a parchment- or foil-lined baking sheet or in an oven-safe frying pan large enough to hold it.
- Roast for approximately 2 hours, until the filling is bubbling and the pumpkin flesh is easily pierced with a fork.
- Remove the pumpkin from the oven, let cool at least 10 minutes and cut into wedges. Garnish with thinly sliced scallions and serve with lemon wedges for squeezing over the top.
Notes
- Grain Substitutions: You can substitute brown rice or wild rice but cook it 10 minutes longer on the stovetop first before stuffing, as it requires more time than white rice.
- Bonus Side Dish: If your pumpkin is on the smaller side and you have leftover rice filling, place it in an oven-safe casserole dish, cover with foil, and bake alongside the pumpkin for the last 30 minutes of roasting.
- Advance Prep: You can clean, hollow out, and stuff the pumpkin with the cooked rice mixture up to 24 hours in advance. Keep it tightly wrapped in the refrigerator.
- Fruit Swaps: The raisins add a sweet contrast to the spicy chorizo. You can replace them with dried cranberries, chopped dried figs, or dried cherries.
Awww, Kate. I’m going to miss you terribly. It’s not too late to come with me. And if you decide you can’t, can I take Hiro? I don’t know what Henry will do without his bestie.
There are days when I wonder if he wouldn’t be better off with you. 🙂 But you could also just stay here and we wouldn’t need to be having this discussion. Thoughts? xoxoxo
I really can’t even get over this. I have to make it (only somehow without the cheese- wahhh!!) but boy it looks good!!
Thanks so much Heather! Stuffed pumpkin is one of God’s great inventions no matter how you do it.
This is such an awesome idea, Kate!
Thank you so much sweets!