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A half butternut squash stuffed with wild rice, on a platter.

Wild Rice Stuffed Butternut Squash

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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 259
Author Elizabeth

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

Calories: 259kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 18mg | Potassium: 628mg | Fiber: 5g | Sugar: 12g | Vitamin A: 9987IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg