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November 4, 2021

Wild Rice Stuffed Butternut Squash

Wild Rice Stuffed Butternut Squash is a delicious and stunning recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.

Wild Rice Stuffed Butternut Squash

I used to hate butternut squash. Like shudder when I was forced to eat it at the dinner table hate. I'm not quite sure what changed between my childhood dinners and now, but I have to say, I LOVE this butternut squash dish.

If you're a little skeptical about squash yourself, or your friends/family are, I invite you to give this a try. The currants and pecans mixed into the wild rice complement the squash so well. And they give your mouth multiple flavors and textures to enjoy at once. It's quite the delicious combo.

This is definitely a dish you can serve to a large group of friends and family for holiday gatherings. Even the squash-haters will enjoy it!

Why I love Wild Rice Stuffed Butternut Squash

  • Dietary needs — this dish is naturally gluten-free. It's also vegan, dairy-free, oil-free, and sugar-free.
  • Fall flavors — Butternut squash is a tasty fall crop, throw in some rice, pecans, currants, and sage, and you've got an incredible flavor profile
  • Feeds a crowd — if you get a large butternut squash you can easily turn this dish into 10 side-sized servings or 6-8 mains

Wild Rice Stuffed Butternut Squash

Ingredient Notes

  • Butternut Squash: Choose a large squash to feed a crowd.
  • Shallots: You could use a small onion instead.
  • Garlic
  • Fresh Sage: This recipe tastes best with fresh sage. I highly recommend using fresh over dried.
  • Wild Rice: Wild rice has lots of flavor, which is why I recommend it for this dish. You can sub brown rice.
  • Currants: You can sub raisins.
  • Pecans: For a nut-free version use pumpkin seeds.
  • Salt & Pepper

Wild Rice Stuffed Butternut Squash Ingredients

How to make Wild Rice Stuffed Butternut Squash

Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.

Step 2. Arrange the squash face down and roast 35-45 minutes until the squash is soft.

Step 3. Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.

Step 4. Add the rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes.

Step 5. Remove the rice from the heat and let sit 10 minutes with the lid on.

Step 6. Stir in the currants and pecans. Season with salt and pepper.

Step 7. Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!

Recipe Prayer

Lord, we are grateful for this food in front of us. Help it to nourish our bodies. Amen.

Wild Rice Stuffed Butternut Squash

Related Recipes

Check out some of my other tasty fall recipes:

Tried this recipe?

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Wild Rice Stuffed Butternut Squash

Wild Rice Stuffed Butternut Squash is a delicious and stunning recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.

Author:

Elizabeth

Serves:

8

Prep:

10

min

cook:

50

min

total:

60

min

Ingredients

  • 1 Large Butternut Squash, halved lengthwise & seeds removed
  • 2 Shallots, sliced
  • 4 Garlic Cloves, sliced
  • 20 Leaves Sage, chopped, + more for garnish
  • 1 1/2 Cup Uncooked Wild Rice
  • 3/4 Cup Currants
  • 3/4 Cup Pecans
  • Salt & Pepper, to taste

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Arrange the squash face down and roast 35-45 minutes until the squash is soft.
  3. Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.
  4. Add the rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes.
  5. Remove the rice from the heat and let sit 10 minutes with the lid on.
  6. Stir in the currants and pecans. Season with salt and pepper.
  7. Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography