Stuffed Roasted Butternut Squash
The perfect vegan centrepiece main dish for Thanksgiving, Christmas, or any holiday. Stuffed with super flavourful wild rice, cranberries, walnuts, and sage filling. Can be made up to 3 days ahead of time and warmed up before serving. Gluten free, vegan, vegetarian, dairy free.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350F (180C).
To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
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Continue Reading at Itdoesnttastelikechicken →Chef's Notes
NotesWild Rice: Different types of wild rice may vary the cooking time. The wild rice I used required 20 minutes of cooking time, so I cooked it for 10 minutes, added the basmati so it could cook, and continued to cook it for 10 minutes more. Look at your package of wild rice to see if it needs longer cooking time. If it does, cook longer as directed before adding the basmati.
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Reviews from the Original Source
It turned out awesome! Steaming the squash first went well. i did not over steam it. I used a long grain hand picked wild rice from Moosewood Lake company (very long cook time) and red basmati from Lundburg Farm. I also added portobello mushroom. Everything else I kept just as you decribed. I could only get the young ones to "try" it, but the older family really enjoyed it. thanks so much and have a very happy 2026.
I’ve made this before but it’s been a few years. Can you make the stuffing ahead of time on its own and then bake later? I bought everything except the squash somehow 🤦♀️
I made this for a holiday meal and everyone liked it, even the carnivores. It's a little bit special but not so fussy that it's difficult to make.
Thanks!
Yep! I saw your note about the wild rice. I was just curious what brand of wild rice you used. I did a rehearsal run of this great recipe prior to Thanksgiving so I’d have it down pat on Thanksgiving day….actually I’ll make it the day before. I believe I’ll use a rice blend (Rice Select Royal Blend) rather than the wild rice and basmati rice. I’m planning to cook the rice blend separately in vegetable stock then once it’s done adding it to the cooked carrot/ celery/onion/garlic mixture. That works, right?! 🤔 Thank you so much!!
It’s unlike any recipe I’ve tried; I liked it! I do have a few questions: 1) You indicated you used a wild rice that took 20 minutes to cook. Mine took 45 minutes. What brand of wild rice did you use? 2) For the basmati rice can I use basmati Minute Rice? 3) Does this dish reheat well in microwave? Thanks!
outstanding!!
I used pecans and medjool dates instead of walnuts and cranberries
Very pretty and tasty! Agree with many that I will not tie halves together.
Excellent! My daughter made it and now I can’t wait to share this at my potluck.
Did you make this recipe?
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