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!
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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
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
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 ½ 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.
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📖 Recipe
Wild Rice Stuffed Butternut Squash
Ingredients
- 1 Large Butternut Squash halved lengthwise & seeds removed
- 2 Medium Shallots sliced
- 4 Garlic Cloves sliced
- 20 Leaves Sage chopped, + more for garnish
- 1 ½ Cup Uncooked Wild Rice
- ¾ Cup Currants
- ¾ Cup Pecans
- Salt & Pepper to taste
Instructions
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Arrange the squash face down and roast 35-45 minutes until the squash is soft.
- Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.
- Add the rice and 2 ½ cups of water. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes.
- Remove the rice from the heat and let sit 10 minutes with the lid on.
- Stir in the currants and pecans. Season with salt and pepper.
- Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
Karen
I’ve made this recipe 3 times now and absolutely love it. I recently tried it with chopped apricots instead of the currents and it was delicious! Thank you for the great recipe.
Elizabeth
Hi Karen! Thank you so much for your kind comment. Apricots are such a great idea - I'll have to try.