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.
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!
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!
Lord, we are grateful for this food in front of us. Help it to nourish our bodies. Amen.
Check out some of my other tasty fall recipes:
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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.
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