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
- 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!
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!
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.