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This creamy Pumpkin Sausage and Rice Skillet comes loaded with vegetables, protein, and carbohydrates for a cozy fall-inspired meal.
I was inspired to make a cozy fall dinner with pumpkin in a savory application, and this dreamy pumpkin sausage and rice skillet sprang to the forefront of my mind. Hearty sausage, carby rice, cozy pumpkin, and nutrient-dense spinach are the main actors that make the dish both belly-pleasing and palate-pleasing.
This easy dinner recipe comes together in roughly 40 minutes, and requires only a handful of straightforward ingredients. Of course, there are always ways of mixing it up, by adding fresh vegetables or various kinds of cheese, or changing the meat selection.
I love that I’m getting protein, carbohydrates, fiber, and some fall feels all in one spot.
The way I see it, this healthy dinner recipe is ideal for the cool months of the year and is a perfect way to enjoy pumpkin season!
Ingredient Notes:
Sausage: One of the main ingredients! Pick your favorite kind of sausage. I love using andouille sausage or chicken Cajun sausage. The kind of sausage you choose makes a big difference in the final flavor, so select accordingly!
White Rice: Chewy rice gives this dish a creamy essence and adds a carbohydrate source. I use long grain white rice like basmati rice.
Chicken Broth: The rice requires liquid for cooking, and chicken broth gets the job done with extra flavor. I like using chicken bone broth for collagen.
Canned Pumpkin Puree: Canned pumpkin brings pumpkin flavor, fiber, Vitamin A, Vitamin C, and potassium to the dish! It is a low-calorie food that is packed with nutrients.
Baby Spinach: Here for the added nutrition, baby spinach adds iron and micronutrients.
Pumpkin Pie Spice: While pumpkin spice is optional, it brings warm flavor to the dish, which tells your taste buds you’re consuming a pumpkin product.
Sea Salt: Season the meal to your personal taste with salt.
Avocado Oil: Used to saute the onion and garlic and sear the sausage, avocado oil is great for cooking at higher temperatures.
Parmesan Cheese (optional): Mix in some parmesan cheese at the end of cooking for some creaminess and richness. You can also swap it out for feta cheese, gruyere cheese, gouda cheese, or skip the cheese altogether for a dairy-free main entree.
Recipe Customizations:
- Swap the sausage for chorizo, ground beef, ground turkey, or chopped chicken thighs to customize the protein content.
- Add fresh vegetables, such as butternut squash, cauliflower, broccoli, zucchini, tomatoes, and more.
- Substitute 1 ½ cups of mashed sweet potato for the pumpkin puree.
How to Make Pumpkin Sausage and Rice Skillet:
Heat the avocado oil in a large skillet over medium high heat and add the chopped onion. Sauté, stirring occasionally, until the onion has softened, about 5 to 8 minutes.
Stir in the minced garlic and continue cooking another minute or two, until the garlic is fragrant.
Scoot the onions and garlic off to the side and place the sliced sausages on the cleared surface in a single layer.
Allow them to cook for a few minutes per side, until both sides have a golden brown hue. This step can also be done in a separate skillet while the onion is sautéing.
Add in the uncooked rice, chicken broth, pumpkin puree, salt, and pumpkin pie spice. Give everything a big stir, then cover the skillet with a lid and bring it to a full boil. Immediately reduce the heat to low and simmer for 12 minutes. While the sausage and rice is cooking, chop the baby spinach on a cutting board.
Transfer the chopped spinach to the skillet and replace the cover. Allow it to sit for a few minutes before stirring the spinach into the meal.
Cover again until the spinach has fully wilted, about 3 minutes longer.
Serve this pumpkin sausage and rice skillet in bowls, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 1 week.
The next time you’re craving a hearty meal that is seeping with fall vibes. Get your protein, carbs, and some fiber all in one spot.
If you love one-skillet meals, also try out some of my other personal favorites!
More One-Skillet Meals
- Teriyaki Ground Turkey with Vegetables
- One-Skillet Coconut Lime Chicken and Vegetables
- Marry Me Chickpeas
- Ground Turkey Enchilada Skillet
- 30-Minute Vegetable and Ground Beef Skillet
- Mexican Ground Beef and Cauliflower
Pumpkin and Sausage Skillet with Rice and Spinach
Ingredients
- 2 Tbsp avocado oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (12-oz) package chicken sausage, cut into slices*
- 1 cup white rice
- 3 cups chicken broth
- 1 (15-oz) can pureed pumpkin
- 1 tsp sea salt
- ½ tsp pumpkin pie spice, optional
- 1 cup grated parmesan cheese, grated, optional**
- 5 ounces baby spinach, chopped
Instructions
- Heat the avocado oil in a large skillet over medium high heat and add the chopped onion. Saute, stirring occasionally, until the onion has softened, about 5 to 8 minutes. Stir in the minced garlic and continue cooking another minute or two, until the garlic is fragrant.
- Scoot the onions and garlic off to the side and place the sliced sausages on the cleared surface in a single layer. Allow them to cook for a few minutes per side, until both sides have a golden brown hue. This step can also be done in a separate skillet while the onion is sauteeing.
- Add in the uncooked rice, chicken broth, pumpkin puree, salt, and pumpkin pie spice. Give everything a big stir, then cover the skillet with a lid and bring it to a full boil. Immediately reduce the heat to low and simmer for 12 minutes. While the sausage and rice is cooking, chop the baby spinach on a cutting board.
- Transfer the chopped spinach to the skillet and replace the cover. Allow it to sit for a few minutes before stirring the spinach into the meal. Cover again until the spinach has fully wilted, about 3 minutes longer.
- Serve this pumpkin sausage and rice skillet in bowls, and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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