Wild Rice Stuffed Butternut Squash

gluten freevegetarian
Wild Rice Stuffed Butternut Squash

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.

Wild Rice Stuffed Butternut Squash

How to make stuffed butternut squash

  • Preheat the oven to 425 degrees
  • Halve 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!

Wild Rice Stuffed Butternut Squash

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.

Wild Rice Stuffed Butternut Squash

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!




1 large butternut squash

1 tablespoon extra virgin olive oil + more to drizzle

salt and pepper

1 cup uncooked wild and long grain brown rice blend (or just wild rice)

3 garlic cloves, minced

1/2 medium onion, diced

1 large celery rib, diced

1/3 cup dried cranberries

1/3 cup chopped pecans

1/3 cup crumbled goat cheese



Preheat the oven to 425 degrees. Halve the butternut squash, scoop out the seeds, and place the squash cut sides up on a baking tray. Drizzle lightly with olive oil, rub in with your fingers or a brush and season lightly with salt and pepper. Bake for 45-55 minutes, until the squash is fork tender. Remove from the oven and let cool.

Meanwhile, cook the wild rice according to the package instructions. Then, heat the tablespoon of olive oil in a large skillet. Once oil is shimmering, add the garlic, onion and celery and cook for 5 minutes or until vegetables are soft. Remove from heat. Once rice is done cooking, add the rice to the pan and keep aside.

Scoop out the flesh of the cooked butternut squash, once cool enough to handle. Add it to the pan with the rice and vegetables, season with salt and pepper, put back over medium heat, add the cranberries, pecans, and half of the goat cheese, if using. Stir well to combine. Once combined and heated through, scoop the mixture into the butternut squash halves. Serve. If using as a side dish, cut the stuffed squash into thirds or quarters.

Gruyere and Beet Sourdough Sandwich with Apple and Brussels Sprouts Slaw

Save RecipeSave Recipe


  • ½ tablespoon apple cider vinegar
  • ½ tablespoon olive oil
  • ½ teaspoon honey
  • salt and pepper
  • 1 heaping cup shredded brussels sprouts (make sure there are no tough parts or big chunks)
  • ¼ Gala or honeycrisp (or other similar) apple, in matchsticks or spiralized
  • 4 slices of sourdough bread
  • 8oz precooked beets (try to get a brand that’s roasted, like LoveBeets)
  • thinly sliced gruyere cheese (about ¼ pound)


  1. Preheat an oven or toaster oven to 425 degrees.
  2. While oven preheats, in a medium bowl, whisk together the apple cider vinegar, olive oil, honey and season with salt and pepper. Add the sprouts and apples and toss. Set aside.
  3. Line a baking sheet with parchment paper and lay out all 4 slices of sourdough. On two of the slices, lay out the beet slices and top with the gruyere slices. Once oven is preheated, bake in the oven until cheese melts, about 7 minutes. If the bread without the beets start to brown, remove (you just want them to slightly toast.)
  4. Top the melted cheese with sprouts slaw and top with toasted bread slice. Serve.

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Mary Monger says:
I don’t see the full recipe where’s it’s supposed to be listed.
Meaghan says:
It should be there now!
Eden says:
This looks delicious! I pinned it to make next week. Thank you! But I don’t see ingredients or a recipe?
Meaghan says:
It should be there now!
Eden says:
Thank you, I see the recipe now! :)
Meaghan says:
Fabulous! Share a photo with us if you make it!
Heather says:
I'm going to try this recipe this weekend using the info in the body of the post, but thought I'd let you know, when you click "Jump to Recipe" at the top of the page, it shows the recipe for Pumpkin Spice Carrot Blender Muffins with a photo of the squash! Was very confused at first haha
Meaghan says:
We're working to fix it! Thank you!
Chuck says:
The recipe is not there again.
Meaghan says:
We're working to fix it! Thank you!
Anonymous says:
looking to print this recipe & it keeps bringing up the muffins. Can you help? I see some instructions, but no measurements for the stuffed squash
Meaghan says:
We're working to fix it! Thank you!

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