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