Stuffed butternut squash is a surprisingly easy way to enjoy this winter vegetable, while incorporating other flavors and nutrients into a meal or side dish.
Wild Rice Stuffed Butternut Squash
Whether you’re looking for something to make over the holidays or you’re just looking for a way to cook more butternut squash, you’ll love this recipe. It’s packed with nutrients, flavor, consistency and is the perfect addition to your table this fall and winter.
I love stuffing vegetables, but butternut squash always seems daunting, because it’s such a large vegetable. Well, I’m here to tell you that it’s as easy as slicing it in half, brushing with some olive oil, and letting the oven do the job! After 50 minutes, my butternut squash scooped out like ice cream! It was creamy and the sweetness of the vegetables comes out in the roasting process.
How to make stuffed butternut squash
- Preheat the oven to 425 degrees
- Hlave the butternut squash and scoop out the seeds
- Place the butternut squash on a baking tray and drizzle with olive oil. Season with salt and pepper.
- Bake the squash for 45-55 minutes, until the squash is fork tender.
- Scoop out the inside flesh of the butternut squash and mix with other ingredients you want (I used wild rice, goat cheese, cranberries, pecans, etc)
- Stuff the squash mixture back in the squash skins!
Very simple. The cranberries here give such a nice sweetness and the pecans give a crunch and the goat cheese is creamy and soft. If you haven’t noticed, I’m on a cranberry, pecan, and goat cheese kick! Can’t stop won’t stop.
You can use quinoa instead of wild rice or farro or some other hearty grain here, as well. And if you’re vegan, just skip the goat cheese and this will be entirely vegan! And if you’re not vegan and love cheese, you could sprinkle some shredded gruyere on top and melt it for more gooey delight.
I hope you make this stuffed squash – and if it makes your Thanksgiving table, I’ll be especially honored. Just use the #inspiralized hashtag so I can see!