Stuffed Butternut Squash with Wild Rice
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.
Servings 4
Calories 370kcal
Cost $10-$12
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
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.