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Cozy Thanksgiving Stuffed Squash with Wild Rice

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A light and warm alternative to heavy holiday starches, this recipe features roasted butternut squash shells filled with a savory mixture of wild rice, sage, walnuts, and cranberries.

Ingredients

Scale
  • 2 medium butternut squashes
  • 2 tablespoons olive oil (plus 1 tablespoon for sautéing)
  • Salt and pepper to taste
  • 1 cup dry wild rice blend
  • 2 cups vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1/2 cup walnuts, chopped and toasted
  • 1/4 cup dried cranberries
  • 1 tablespoon maple syrup
  • 1/4 cup Parmesan cheese, grated (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash the butternut squash. Cut off the top third to create a lid. Scoop out seeds and pulp from the bottom half, keeping walls about 1/4 inch thick.
  3. Drizzle squash inside and out with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 25-30 minutes until tender.
  4. Flip squash over and roast for another 5-10 minutes to dry the bottom. Set aside to cool.
  5. While squash roasts, rinse wild rice. Combine rice and vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with a fork.
  6. In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and carrots for 5-7 minutes until softened. Add garlic and cook for 1 minute.
  7. Add cooked wild rice, sage, walnuts, cranberries, and maple syrup to the skillet. Mix well and season with salt and pepper.
  8. Scoop out a bit more flesh from the cooled squash centers to make room for filling. Pack the rice mixture tightly into the squash shells.
  9. Place stuffed squash back on the baking sheet. Bake at 375°F (190°C) for 15-20 minutes until filling is heated through and edges are crispy.
  10. Sprinkle with Parmesan cheese and parsley before serving.

Notes

Par-roasting the squash is crucial to ensure the shell is tender before adding the filling. Toast walnuts in a dry pan for extra flavor. If making ahead, store filling and roasted squash separately in the fridge and assemble just before serving. Wild rice takes longer to cook than brown rice, so ensure it is fully tender.

Nutrition

Keywords: Thanksgiving, stuffed squash, wild rice, healthy holiday, vegetarian, gluten-free, butternut squash, side dish

Find it online: https://islatable.com/cozy-thanksgiving-stuffed-squash-with-wild-rice-5-easy-tips/