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Cozy Stuffed Butternut Squash with Wild Rice

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A hearty, vegetarian stuffed butternut squash filled with nutty wild rice, tart cranberries, and crunchy pecans. This cozy fall dish is impressive yet surprisingly easy to make, perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium butternut squashes (about 2–2.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend (or mix of wild rice and brown rice)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons maple syrup
  • ¼ cup crumbled feta cheese (optional)
  • A handful of fresh pomegranate arils (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each butternut squash in half lengthwise. Scoop out seeds and stringy pulp.
  3. Brush cut sides of squash with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut-side down on prepared baking sheet. Roast for 35-45 minutes until tender.
  4. While squash roasts, cook wild rice: In a medium saucepan, combine wild rice blend and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-50 minutes until tender and liquid is absorbed. Fluff with fork.
  5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 5-7 minutes until softened. Add minced garlic, dried thyme, and dried sage. Cook 1 minute until fragrant.
  6. Add cooked wild rice to skillet. Stir in dried cranberries, toasted pecans, 1 tablespoon parsley, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well and adjust seasoning to taste.
  7. When squash is tender, remove from oven and carefully flip halves cut-side up. Spoon wild rice filling generously into each squash half.
  8. Return stuffed squash to oven and roast 10-15 minutes more until filling is heated through.
  9. Remove from oven. If desired, sprinkle with crumbled feta cheese and pomegranate arils. Garnish with remaining parsley. Serve warm.

Notes

Microwave the whole squash for 2-3 minutes to soften the skin before cutting. Toast pecans in a 400°F oven for 3-5 minutes for best flavor. Don’t overcook squash; it should be tender but hold its shape. Make extra filling as it’s delicious on its own. Season each component well for best flavor.

Nutrition

Keywords: stuffed butternut squash, wild rice, vegetarian, gluten-free, fall recipe, Thanksgiving, cranberries, pecans

Find it online: https://lumalunch.com/cozy-stuffed-butternut-squash-with-wild-rice/