This wholesome stuffed butternut squash is fall on a plate – savory, satisfying, and stunning enough for the holiday table, yet easy enough for a weeknight dinner.
There’s something truly magical about this recipe. Maybe it’s the way the roasted butternut squash becomes melt-in-your-mouth tender.
Maybe it’s the fluffy wild rice filling loaded with sweet cranberries, crunchy pecans, and warm herbs. Or maybe it’s just that beautiful presentation that makes dinner feel extra special.
Whatever it is, this cozy dish has quickly become a seasonal favorite around here and it’s completely vegetarian and gluten-free too.
This is one of those recipes that makes you excited for cooler weather. It’s hearty but not heavy, simple but feels gourmet, and checks off all the boxes when you’re craving comfort with a touch of elegance.
I stumbled upon this recipe one crisp fall evening when I was trying to use up a few lingering squash from the farmer’s market.
I had some wild rice left over from another dinner, and a few pantry staples like dried cranberries and nuts.
What came together was unexpectedly delicious. My husband gave it the ultimate compliment: “You should make this again… like, soon.” And I did. Again and again.
Now it’s a fall tradition in our home and a regular on the Thanksgiving menu too.
Why You’ll Love This
1. It’s cozy, flavorful, and seasonal.
Roasting the butternut squash brings out its natural sweetness, which pairs beautifully with the nutty wild rice and tangy cranberries. Every bite is rich in flavor and texture earthy, sweet, savory, and totally comforting.
2. Perfect for meal prep or holiday entertaining.
This dish looks impressive, but it’s so simple to make ahead. Roast the squash and prep the filling the day before, then assemble and reheat when needed. It makes hosting easier and tastier!
3. Naturally gluten-free and vegetarian.
Whether you’re cooking for dietary needs or just want a lighter, plant-based dinner, this recipe fits the bill. It’s packed with fiber, nutrients, and plant-based protein, making it hearty enough to stand alone.
4. Beautiful presentation, minimal effort.
This stuffed squash is a total showstopper. Once sliced, it reveals that gorgeous wild rice filling that makes it look like a dish from your favorite restaurant. No fancy tools or techniques required just a simple bake and a good spoon.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Cuisine Type: American, Vegetarian, Fall
- Servings: 4
- Estimated Cost: $10–$12
Equipment Needed:
- Large baking sheet
- Parchment paper
- Sharp knife
- Spoon (for scooping squash)
- Medium saucepan (for wild rice)
- Large mixing bowl
- Small skillet (optional, for toasting nuts)
Ingredients
- 2 small butternut squash (or 1 large), halved lengthwise and seeds removed
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 cup uncooked wild rice blend
- 2 ¼ cups vegetable broth (or water)
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ cup dried cranberries (or chopped dried apricots)
- ½ cup chopped pecans (or walnuts), toasted if desired
- ¼ cup chopped parsley (plus extra for garnish)
- 1 tablespoon lemon juice or apple cider vinegar
- Optional: 2 tablespoons grated Parmesan or crumbled goat cheese for topping
Ingredient Notes:
- Wild Rice Blend: You can substitute brown rice or quinoa if preferred.
- Dried Fruit: Raisins, chopped dates, or cherries also work well.
- Nuts: Use seeds like pumpkin or sunflower for a nut-free version.
- Cheese: Omit for vegan, or use a vegan cheese alternative.
Step-by-Step Instructions
1. Preheat and prep the squash.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Drizzle the squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut side down on the baking sheet and roast for about 40–45 minutes, until fork-tender and lightly caramelized.
2. Cook the wild rice.
While the squash roasts, rinse the wild rice under cold water. In a medium saucepan, combine rice, vegetable broth, thyme, sage, and garlic powder. Bring to a boil, then reduce to a simmer, cover, and cook for about 35–40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
3. Make the filling.
Transfer the cooked rice to a large bowl. Stir in cranberries, chopped pecans, parsley, lemon juice, and the remaining 1 tablespoon of olive oil. Taste and adjust with more salt or lemon as needed. If you’re adding cheese, stir it in now for a creamy touch.
4. Scoop and stuff.
Once the squash is cool enough to handle, flip it over and gently scoop out a small amount of flesh from each half to make room for the filling. Don’t dig too deep—just enough for a nice pocket. Mix the scooped-out squash into your wild rice mixture.
5. Fill and bake again.
Spoon the wild rice filling into the squash halves, mounding slightly. Return them to the oven and bake uncovered for another 10–15 minutes, just to warm everything through and lightly crisp the top.
6. Garnish and serve.
Top with a sprinkle of parsley or extra nuts for crunch. Serve warm as a main dish or hearty side. Leftovers reheat beautifully too!
Nutrition Facts (per serving, approx.)
- Calories: 370
- Protein: 8g
- Carbohydrates: 56g
- Fiber: 8g
- Fat: 14g
- Sodium: 280mg
- Vitamin A: 120% DV
- Vitamin C: 35% DV
- Calcium: 8% DV
- Iron: 15% DV
Tips for Success
Roast the squash cut-side down.
This technique traps steam and helps the squash cook faster while caramelizing the edges. It creates that tender, golden finish everyone loves.
Use broth for better rice flavor.
Cooking your wild rice in vegetable broth instead of water adds a big boost of flavor. Low-sodium broth is a good choice to control salt levels.
Don’t overstuff the squash.
A slight mound is perfect, but don’t go overboard or it might spill when serving. If you have extra filling, it makes a great salad topping or side dish on its own.
Toast your nuts for extra flavor.
Just a few minutes in a dry skillet brings out the natural oils in pecans or walnuts, giving them a rich, roasted taste that elevates the dish.
Common Questions
Can I make this ahead of time?
Yes! Roast the squash and prep the filling separately up to 2 days in advance. Assemble and reheat in the oven at 350°F for 15–20 minutes before serving.
What can I use instead of wild rice?
Brown rice, quinoa, or even couscous work well here. Just follow package instructions for cooking and aim for a fluffy, not mushy texture.
Is this dish vegan?
Yes, as written, it’s completely vegan. Just skip the optional cheese topping or use a dairy-free version.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Variations and Substitutions
- Add protein: Toss in chickpeas, sautéed mushrooms, or crumbled tofu for more staying power.
- Make it spicy: Add a pinch of red pepper flakes or diced jalapeños to the rice for a little heat.
- Sweeten it up: Add a drizzle of maple syrup or honey over the finished squash for a sweet-savory balance.
- Switch the herbs: Try rosemary, marjoram, or tarragon for a different flavor profile.
Serving and Pairing Suggestions
This stuffed butternut squash shines as a standalone vegetarian main. But if you’re making it part of a larger spread, it pairs beautifully with:
- A crisp green salad with vinaigrette
- Roasted Brussels sprouts or green beans
- Warm apple cider or a light white wine like Sauvignon Blanc
- A slice of crusty bread or dinner rolls for soaking up those juicy flavors
Stuffed Butternut Squash with Wild Rice
Ingredients
- 2 small butternut squash or 1 large, halved lengthwise and seeds removed
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 1 cup uncooked wild rice blend
- 2 ¼ cups vegetable broth or water
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ cup dried cranberries or chopped dried apricots
- ½ cup chopped pecans or walnuts, toasted if desired
- ¼ cup chopped parsley plus extra for garnish
- 1 tablespoon lemon juice or apple cider vinegar
- Optional: 2 tablespoons grated Parmesan or crumbled goat cheese for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Drizzle the squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut side down on the baking sheet and roast for about 40–45 minutes, until fork-tender and lightly caramelized.
- While the squash roasts, rinse the wild rice under cold water. In a medium saucepan, combine rice, vegetable broth, thyme, sage, and garlic powder. Bring to a boil, then reduce to a simmer, cover, and cook for about 35–40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- Transfer the cooked rice to a large bowl. Stir in cranberries, chopped pecans, parsley, lemon juice, and the remaining 1 tablespoon of olive oil. Taste and adjust with more salt or lemon as needed. If you’re adding cheese, stir it in now for a creamy touch.
- Once the squash is cool enough to handle, flip it over and gently scoop out a small amount of flesh from each half to make room for the filling. Don’t dig too deep—just enough for a nice pocket. Mix the scooped-out squash into your wild rice mixture.
- Spoon the wild rice filling into the squash halves, mounding slightly. Return them to the oven and bake uncovered for another 10–15 minutes, just to warm everything through and lightly crisp the top.
- Top with a sprinkle of parsley or extra nuts for crunch. Serve warm as a main dish or hearty side. Leftovers reheat beautifully too!
Notes
- Wild Rice Blend: You can substitute brown rice or quinoa if preferred.
- Dried Fruit: Raisins, chopped dates, or cherries also work well.
- Nuts: Use seeds like pumpkin or sunflower for a nut-free version.
- Cheese: Omit for vegan, or use a vegan cheese alternative.
There’s something so comforting about sharing a hearty, home-cooked meal that feels as nourishing as it looks.
This Stuffed Butternut Squash with Wild Rice is one of those recipes that brings people to the table, fork in hand, ready for seconds.
Whether you’re making it for a family dinner, a cozy date night, or your next holiday gathering, I hope it brings warmth and flavor to your table too.
Thanks for cooking with me today can’t wait to hear how it turns out for you!
