Stuffed Butternut Squash Recipe
Stuffed Butternut Squash , filled with a savory wild rice stuffing made from fresh herbs, meaty mushrooms and crisp apples, is a hearty main dish or holiday side that's perfect for your festive fall table.
Servings: 4 servings
Calories: 287kcal
Ingredients
- 2 whole butternut squash halved, seeds removed, roasted
- 1 cup wild rice
- 1 3/4 cup vegetable broth use instead of water to make the rice
- 2 tbsp olive oil divided
- 1 tsp cumin
- 3 cloves garlic
- 1 cup celery finely chopped
- 1 medium onion finely chopped
- 1 cup mushrooms finely chopped
- 3/4 cup apple finely chopped
- 1/4 cup pecans chopped
- 2 tbsp fresh sage finely chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh rosemary finely chopped
- 1/4 cup kale finely chopped
- sea salt and pepper to taste
Toppings
- fresh cranberries or pomegranate seeds
- fresh herbs
Instructions
- BEFORE YOU BEGIN: start with a preheated oven at 400F/204C and a baking sheet lined with parchment paper. To soften the squash and make it easier to cut, pierce each whole butternut squash twice with a sharp knife. Stick in your microwave, one squash at a time, for 4 minutes, allowing each squash to rest for a few minutes in your microwave before removing. Make your wild rice in a rice cooker or on your stovetop (using vegetable broth instead of water for more flavor) following manufacturers instructions.
- Cut each squash in half, lengthwise and scrape out the seeds with a spoon.
- If you want more space for stuffing, scrape out additional flesh as above. Place on a lined baking sheet. Brush with olive oil and sprinkle with sea salt. Turn so squash is face down and stick in the oven for 15 minutes. Turn over and roast face up another 10-15 minutes or until fork tender. In the meantime make the stuffing.
- Heat olive oil for 1 minute over medium high heat. Add minced garlic, finely chopped onion, celery, kale, fresh herbs and seasonings to the skillet.
- Give all the veggies a good stir and cook until onions are translucent.
- Add in mushrooms, chopped pecans and apple and cook on medium heat for 2-3 minutes.
- Finally, add in wild rice and stir until all ingredients are well incorporated. Remove butternut squash from oven and stuff each cavity with a generous portion of wild rice stuffing. Top with fresh cranberries and chopped herbs.
Notes
- Nutrition information is an estimate.
- If You Don't Like Mushrooms - add plant based spicy sausage, vegan ground beef (like in my Vegan Shepherd's Pie), or cooked quinoa instead.
- Fire it Up - add a little bit of red pepper flakes to give it a little heat.
- That's Italian - make it Italian inspired by adding Italian seasoning and vegan Parmesan cheese.
- Increase Your Protein and Fiber - with chickpeas or black beans, like in my Vegan Enchilada Casserole.
- To Store - store in your refrigerator in an airtight container for up to 5 days.
- To Freeze - freeze fully assembled stuffed squash in an airtight container or wrap tightly in foil for up to 3 months.
- To Reheat - bake from frozen at 350°F (175°C) for about 45–50 minutes or until fully warmed through.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 27mg | Potassium: 434mg | Fiber: 6g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg