Stuffed Butternut Squash with Wild Rice – Fall’s Favorite Veggie Dish
Hey there, kitchen adventurers! Clara here, coming at you with my wooden spoon in one hand and a caramelized butternut squash in the other. Can we just take a moment to appreciate fall’s most glorious veggie? That sunset-orange hue! That velvety-sweet flesh! Today we’re transforming this seasonal superstar into a showstopping stuffed squash that’ll make your taste buds do the cha-cha.
Picture this: tender roasted squash halves cradling a savory confetti of nutty wild rice, earthy mushrooms, and herbs that smell like your coziest flannel shirt. We’re adding pops of tart cranberries (or crunchy walnuts if you’re feeling fancy) because life’s too short for boring textures. Whether you’re hosting Meatless Monday or need a Thanksgiving side that steals the show, this dish is your golden ticket. It’s that magical unicorn where “nourishing” and “decadent” high-five each other mid-bite. Best part? You get to lick the spoon after mixing that glorious filling – I won’t tell!
I know what you’re thinking: “But Clara, squash can be intimidating!” Fear not, my friend. We’re slicing through kitchen anxiety together. This recipe is all about imperfectly perfect moments – maybe your rice will be slightly al dente, or your squash might have a charred spot (flavor bonus!). That’s the beauty of cooking: every “oops” is just a secret ingredient. Ready to fill your kitchen with smells that beat any pumpkin spice candle? Aprons on!
My First Butternut Love Affair
Let me take you back to my rookie cook days in a tiny apartment kitchen. I’d just moved cross-country, surviving on sad microwave meals until my grandma mailed me a box of farmers’ market goodies – including a butternut squash the size of a toddler. “Make yourself a real meal, sweet pea,” her note said. Challenge accepted!
After wrestling that knobby beast (and nearly sacrificing a thumb), I hacked it in half and roasted it with reckless abandon. When I pulled it from the oven, the caramelized edges glistened like edible amber. I stuffed it with whatever I had – rice pilaf mix, canned mushrooms, and suspiciously old thyme. One bite and magic happened: the creamy squash hugged that scrappy filling like they were made for each other. Sitting on my fire escape with that steaming squash half balanced on my knees, watching autumn leaves dance? Pure contentment. That’s when I realized great food isn’t about perfection – it’s about the joy in the trying. Now, every time I make this, I send Grandma a pic. She still replies: “See? Told ya, sweet pea.”
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Stuffed Butternut Squash with Wild Rice
- Total Time: 1h 15 mins
- Yield: serves 6
Description
Nutty wild rice, earthy mushrooms, and herbs come together inside sweet, roasted butternut squash for a wholesome, flavor-packed vegetarian meal. It’s healthy, hearty, and gives all the cozy fall vibes—perfect as a main or a beautiful side.
Ingredients
2 medium butternut squash, halved and seeded
2 tbsp olive oil
Salt & pepper, to taste
1 cup wild rice blend
2 1/2 cups vegetable broth or water
1 small onion, chopped
2 cloves garlic, minced
8 oz mushrooms, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 cup dried cranberries or chopped walnuts (optional)
Fresh parsley for garnish
Instructions
Roast Squash: Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast 40–45 minutes until fork tender.
Cook Rice: In a saucepan, bring rice and broth to a boil. Reduce heat, cover, and simmer 40–45 minutes until tender.
Sauté Veggies: While rice cooks, heat a skillet with a little oil. Sauté onion, garlic, and mushrooms until soft and golden. Stir in thyme, sage, salt, and pepper.
Mix Filling: Combine cooked rice with mushroom mixture and optional cranberries or nuts.
Stuff Squash: Flip roasted squash over, fill each half with rice mixture. Return to oven for 10 more minutes to heat through.
Serve: Sprinkle with fresh parsley before serving.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dinner
Nutrition
- Calories: 260
- Fat: 9g
- Carbohydrates: 40g
- Protein: 5g
Your Flavor Toolkit
🍂 Ingredients (Serves 4–6)
- 2 medium butternut squash, halved and seeded: Pick squash with matte, unblemished skin that feel heavy for their size. No butternut? Acorn or delicata work beautifully!
- 2 tbsp olive oil: Extra virgin for fruity notes, but avocado oil works if you’re roasting hotter.
- Salt & pepper, to taste: Flaky sea salt for roasting, fine salt for seasoning the filling.
- 1 cup wild rice blend: That chewy texture is GOLD. Substitute brown rice or quinoa for faster cooks (adjust liquid accordingly).
- 2 1/2 cups vegetable broth or water: Broth adds umami depth – I like mushroom or roasted veg broth.
- 1 small onion, chopped: Yellow for sweetness, red for color pop.
- 2 cloves garlic, minced: Pro tip: smash cloves with your knife first for easy peeling!
- 8 oz mushrooms, chopped: Cremini are my fave, but shiitakes bring serious umami fireworks.
- 1/2 tsp dried thyme + 1/2 tsp dried sage: Rub between fingers before adding to wake up the oils. Fresh? Use 1 tbsp each.
- 1/4 cup dried cranberries OR chopped walnuts: Cranberries add zing, walnuts add crunch. Or go wild and use both!
- Fresh parsley for garnish: That green pop makes it Insta-worthy. Chives or microgreens rock too.
Let’s Build Some Delicious!
- Roast Squash: “Preheat oven to 400°F (200°C). Brush squash flesh with olive oil – get into every nook! Season generously with salt and pepper. Place cut-side DOWN on parchment-lined baking sheet. Roast 40-45 min until fork-tender. Chef’s secret: Facing down creates steam that makes the flesh creamy! If edges darken, that’s flavor – not failure.”
- Cook Rice: “While squash roasts, combine rice and broth in saucepan. Bring to a boil, then reduce heat to low. Cover and simmer 40-45 min until grains split open. Hack alert: No peeking! Trapped steam is crucial. Fluff with fork when done. Too much liquid? Drain excess. Too dry? Add 2 tbsp water and steam off-heat.”
- Sauté Veggies: “Heat 1 tbsp oil in skillet over medium. Add onions – sauté 3 min until translucent. Toss in garlic and mushrooms. Cook 7-8 min until mushrooms release liquid and turn golden. Pro move: Don’t crowd mushrooms or they’ll steam! Stir in thyme, sage, salt, and pepper. Your kitchen should smell like a forest paradise.”
- Mix Filling: “In a big bowl, combine fluffy rice, mushroom mixture, and cranberries/walnuts. Taste! Need more salt? More herbs? Adjust now. Texture tip: Filling should hold together when pressed but not gloppy. Too dry? Drizzle with broth. Too wet? Cook uncovered 2 min.”
- Stuff & Finish: “Flip roasted squash halves – they should look like little boats! Mound filling generously into each. Return to oven for 10 min at 375°F. Timing trick: This step just heats filling through and melds flavors. If squash cooled, extend to 15 min.”
Plating Perfection
Slide a stuffed squash half onto each plate – that vibrant orange deserves center stage! Scatter with chopped parsley for a fresh contrast. For a restaurant-worthy touch, drizzle with garlicky yogurt or balsamic glaze. Pair with simple greens like arugula with lemon squeeze to cut the richness. Serving as a main? Add crispy roasted chickpeas on the side for protein punch. Family-style is fun too: place all halves on a big wooden board with extra filling piled in the center. Pass the spoons and watch fingers graze as everyone digs in – the ultimate compliment!
Shake It Up!
This recipe loves a remix! Try these tasty twists:
- Protein Power: Fold in 1 cup cooked lentils or crumbled tempeh with the rice.
- Cheesy Bliss: Sprinkle with feta or goat cheese before the final bake.
- Thanksgiving Edition: Add 1/2 cup chopped chestnuts and 1 tbsp chopped rosemary.
- Mexi-Flare: Swap sage for cumin, add black beans and corn. Top with avocado.
- Sweet & Savory: Use pecans instead of walnuts + 1 tbsp maple syrup in filling.
Confessions from My Kitchen
True story: The first time I tested this, I got overzealous with stuffing and created a Mount Everest situation. Halfway through baking, filling avalanched onto the oven floor! Smoke alarm serenade ensued. Lesson learned: mound high but keep a 1/4-inch “crust” border. Now I call it “strategic piling.” Over the years, this recipe evolved from simple rice-stuffed squash to what you see today – the mushroom addition came after a farmer handed me gorgeous chanterelles saying “make these shine.” And oh, they did! Final tip: if your squash halves wobble, slice a tiny bit off the bottom to create a flat base. No one likes a tipsy dinner.
Your Questions, Solved!
Q: Can I prep components ahead?
A: Absolutely! Roast squash and cook rice 2 days ahead. Store separately in fridge. Sauté veggies day-of for freshness. Assemble and bake 15-20 min before serving.
Q: Help! My filling is soggy.
A: Three fixes: 1) Squeeze excess liquid from cooked mushrooms with paper towels. 2) Ensure rice is thoroughly drained. 3) Don’t overstuff – extra filling can be baked separately in a dish.
Q: Can I use frozen squash?
A: For texture, fresh is best. If using frozen, thaw completely, drain WELL, and roast cut-side UP to evaporate moisture. Expect softer “boats.”
Q: How kid-friendly is this?
A: Scoop squash flesh into the filling, mix, and serve as a rice bowl! Or carve squash into “monster mouths” before roasting.
Nourishment Notes
Per Serving (1 of 6): Calories ~260 | Fat 9g (Sat 1.3g) | Carbs 40g (Fiber 6g, Sugars 8g) | Protein 5g | Vitamin A 300% DV | Vitamin C 50% DV
This Stuffed Butternut Squash is proof that healthy can be hearty. With its nutty rice, savory mushrooms, and sweet cranberries tucked into perfectly roasted squash, it’s a showstopper for holidays or weeknights alike—beautiful, satisfying, and brimming with fall flavor.
