Butternut Squash with Whole Wheat Wild Rice and Onion Stuffing
Elevate your fall menu with this hearty and flavorful Butternut Squash with Whole Wheat Wild Rice and Onion Stuffing recipe. Perfectly roasted butternut squash halves serve as edible bowls for a rich, savory stuffing made with whole wheat wild rice, caramelized onions, fragrant thyme and sage, and an optional boost of texture from chopped walnuts and sweet dried cranberries. This plant-based dish combines wholesome ingredients and vibrant flavors, making it a show-stopping entrée or side dish for any autumn gathering, cozy weeknight dinner, or holiday table. With its warm spices, tender squash, and chewy rice, this recipe is both comforting and nutritious, offering a filling meal that’s packed with fiber, vitamins, and satisfying textures. Perfect for vegetarians, vegans, or anyone looking to enjoy a healthy, seasonal treat!
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Recipe Information
Ingredients
- 2 medium Butternut squash
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Whole wheat wild rice blend
- 2 cups Vegetable broth
- 1 large Yellow onion
- 3 Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Dried cranberries (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squashes in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, rinse the whole wheat wild rice blend under cold water. Combine the rice and vegetable broth in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed. Set aside.
Finely chop the yellow onion and mince the garlic cloves. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 7-10 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic, dried thyme, and dried sage. Cook for another 1-2 minutes until fragrant.
Reduce the heat to low and add the cooked wild rice to the skillet. Toss to combine, and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix in the chopped parsley, walnuts, and dried cranberries if using.
Remove the butternut squash halves from the oven and let them cool slightly. Using a spoon, gently scoop out a portion of the flesh, leaving about a 1/2-inch border to create a cavity for stuffing. Reserve the scooped squash and mix it into the rice stuffing mixture.
Flip the squash halves cut side up and fill each with an even amount of the rice stuffing mixture. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through.
Remove from the oven, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5985 mg | 260% | |
| Total Carbohydrate | 467.5 g | 170% | |
| Dietary Fiber | 111.9 g | 400% | |
| Total Sugars | 128.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 9660 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
