Rice Stuffed Mini Pumpkins

Instructions

• Step 1:

  Preheat oven to 375°F. Cut the tops off mini pumpkins, scoop out seeds, brush with olive oil, salt, and pepper. Roast for 20 minutes until just tender.

  Step 2:

  Meanwhile, caramelize onions in olive oil until golden, then mix with cooked jasmine rice, cranberries, walnuts, and goat cheese.
  

  Step 3:

  Fill pumpkins with the mixture and bake 10 minutes more, until heated through and cheese is slightly melted. Top with crispy fried sage leaves and serve warm.

  @beingsummershores

  #ad Mini stuffed pumpkins with @Success Rice Boil-in-Bag Jasmine Rice make the cutest fall side dish 🎃🍂The BPA-free bags cook up fluffy in just 10 minutes, and now come in a family-size box that’s perfect for our family of four! What you’ll need – 6 mini pumpkins 1 bag @successrice Boil-in-Bag Jasmine Rice 1 onion, caramelized 2 tbsp olive oil ⅓ cup dried cranberries ⅓ cup toasted walnuts ⅔ cup crumbled goat cheese Salt, pepper, sage leaves Instructions – 1. Preheat oven to 375°F. Cut the tops off mini pumpkins, scoop out seeds, brush with olive oil, salt, and pepper. Roast for 20 minutes until just tender. 2.Meanwhile, caramelize onions in olive oil until golden, then mix with cooked jasmine rice, cranberries, walnuts, and goat cheese. 3. Fill pumpkins with the mixture and bake 10 minutes more, until heated through and cheese is slightly melted. Top with crispy fried sage leaves and serve warm. #SuccessRicePartner #fallrecipes #squash #fallfood

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