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    Home » Recipes » Holiday Mains

    December 22, 2016 166 Comments

    Stuffed Roasted Butternut Squash

    91.9K shares
    Jump to Recipe

    I'm a big fan of my Puff Pastry Wrapped Lentil Loaf, and according to 48 thousand pins on Pinterest, the 100+ comments, and all of the gorgeous photos of your loaves that you tag me in on Instagram (I adore seeing those!) you are big fans of my lentil loaf as well. As much as I adore that loaf in all its gorgeousness, I was craving a new holiday centerpiece. Introducing my new, stunningly gorgeous, super duper scrumptious, Stuffed Roasted Butternut Squash.

    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. #itdoesnttastelikechicken

    I got the idea of stuffing a butternut squash from the vegducken that has been flying around the internet. While I loved the idea of stuffing a butternut squash (clearly), I read a lot of complaints about the layers of bland and mushy vegetables, the butternut squash which was difficult to hollow out when raw, and that the recipe took a ton of time and work to prepare, all of that and it isn't even vegan. I was determined to solve all of these problems.

    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. #itdoesnttastelikechicken

    Bland and mushy vegetables were replaced with my flavour packed wild rice stuffing, the butternut squash is roasted prior to hollowing it out, making it easy and spoon scoopable. And while it isn't my quickest recipe ever, most of the time is spent hands off letting the squash bake and the rice cook. The result? OMG I'm just so in love. Did I say that already?

    Let me count the ways I love Stuffed Roasted Butternut Squash:

    1. It can be prepared ahead of time! That's right, you can make the squash and stuffing, and have the whole thing done and tied up with a bow (literally), and ready to go. Just store it covered in your fridge for up to 3 days and the heat through when ready to serve.
    2. That stuffing! It took me 4 test drives to nail it, but I am now officially smitten with this stuffing. Wild rice, cranberries, walnuts, sage... so much scrumptiousness, I have a hard time not eating it all before it even makes it into the squash.
    3. You can totally eat the squash skin. Not only does the skin help hold the shape of the squash, but the squash is roasted long enough that the skin becomes very tender so there is no need to peel it off. I like to give it a final seasoning right before serving. Yum!
    4. It is just so dang cute! I think it's important to have a gorgeous centerpiece for your holiday feast, whether it be Thanksgiving, Christmas, or any other time you want to celebrate with loved ones. With this stuffed roasted butternut squash you get all of the wow factor a good feast deserves.

    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. #itdoesnttastelikechicken

    TO MAKE STUFFED ROASTED BUTTERNUT SQUASH:

    Start by cutting your butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray cut side up. Drizzle a little 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.

    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. #itdoesnttastelikechicken

    Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both squash halves, leaving about a 1-inch border all around. I like to score a line 1-inch from the edges with the tip of my spoon before I start scooping so I have a guide to follow.

    Set aside the scooped out squash flesh and chop it up.

    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. #itdoesnttastelikechicken

    In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown.

    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. #itdoesnttastelikechicken

    Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper.

    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. #itdoesnttastelikechicken

    Add in the scooped out and chopped squash flesh once you have it. Stir everything to combine well. Omnomnom.

    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. #itdoesnttastelikechicken

    Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.

    When you are ready to bake, lightly brush the top with oil. Bake uncovered for 20 to 35 minutes until hot all the way through. Season the top with a cracked pepper, and an extra sprinkle of chopped sage.

    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. #itdoesnttastelikechicken

    The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with Quick Onion Gravy.

    Bon Appetegan!

    Sam.

    Print Recipe
    4.96 from 90 votes

    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. 
    Prep Time30 mins
    Cook Time1 hr 30 mins
    Total Time2 hrs
    Course: Main Course
    Cuisine: American, Canadian
    Servings: 8 (depending on the size of your squash)
    Calories: 239kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the butternut squash:

    • 1 butternut squash
    • 1 tablespoon olive oil

    For the stuffing:

    • 1 tablespoon olive oil
    • 2 carrots peeled and chopped
    • 2 ribs celery chopped
    • 1 yellow onion chopped
    • 2 cloves garlic minced
    • ½ cup wild rice (see notes)
    • 2 cups vegetable broth
    • ½ cup white rice (I used basmati)
    • ½ cup walnuts chopped
    • ½ cup dried cranberries
    • 1 teaspoon fresh sage chopped
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon dried thyme
    • 1 recipe Quick Onion Gravy (optional for serving)
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    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.
    • To make the stuffing:
      In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
    • To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
    • When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with Quick Onion Gravy.

    Notes

    Wild 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.

    Nutrition

    Serving: 1serving (recipe makes 8 servings) | Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 487mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12640IU | Vitamin C: 21.9mg | Calcium: 69mg | Iron: 1.3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Ann says

      December 12, 2022 at 10:22 am

      5 stars
      Hi Sam,

      What a delicious recipe. My husband and I have made it several times and served to friends. Rave reviews all around. Only one question I have...we have had some challenges with getting the squash to cook fully. We were concerned about overcooking it since it is important for it not to collapse when trying to slice it. We wondered why you suggest to bake the squash cut side up (instead of down)?

      Reply
    2. jess says

      November 27, 2022 at 12:52 pm

      Hi I have enjoyed this when my sister-in-law made it a couple years ago for Thanksgiving and I made it this year and love it! I will definitely use vegetable stock next time though instead of trying to use vegetable bouillon cubes as I did this year (it was way better with stock, duh). Anyway, I have a couple of these now ready to be baked and I am wondering if I can freeze them in foil and then a freezer bag? Or do you think they won't work once frozen? Thanks!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:15 pm

        I would be afraid that the squash would become soggy and mushy. I wouldn't recommend freezing it. Hope that helps!

        Reply
        • Simone says

          December 23, 2022 at 2:28 am

          Hi Sam….. what about the extra stuffing on its own…. Could that freeze?

    3. Barb says

      November 25, 2022 at 2:53 pm

      I am making the stuffed squash recipe for a late Thanksgiving celebration. it sounds delicious but am concerned I will have crunchy rice after just 10-20 minutes sautéing.

      My wild rice directions say to cook it for 50 minutes and the basmati 20 minutes.

      Can you address the specifics of the rice? Should it be fully cooked when added to the stuffing?

      Reply
      • Barb says

        November 25, 2022 at 4:40 pm

        Apologies, I just read the notes at the end regarding different cooking times for the rice. Mine required 50 minutes so I cooked it in a separate pan then added it to the pan with the vegetables so the vegetables wouldn't get soggy from the long cook time.

        It turned out perfectly. Looking forward to trying this out tomorrow!

        Reply
    4. Lindsay says

      November 14, 2022 at 3:37 pm

      Hi there! I'm so excited to try this for Thanksgiving next week. Do you think non-chicken broth would be good with these flavors vs plain vegetable broth? Also, my wild rice has a 45-50 min cooking time, so do you think it is fine to cook it for 35-40 minutes with the veggies before finishing with basmati, like you mentioned? Lastly, do you have time or temp recommendations for reheating? I am so glad I can make this recipe ahead. Thanks so much!!!

      Reply
      • Sam Turnbull says

        November 18, 2022 at 12:04 pm

        Hi Lindsay, yes a vegan chicken broth will work fine. Yes, cook your rice until it is tender. I would assemble the butternut squash and tie it up, but not bake it. Follow the last step of baking when you are ready to serve. Enjoy!

        Reply
        • Lindsay says

          November 23, 2022 at 9:46 am

          Awesome, thank you so much for the quick help! Making it now, have a great Thanksgiving:)

    5. Lisa Hennerbichler says

      November 24, 2021 at 11:07 pm

      My all time fav thanksgiving recipe. Fourth time making it, it’s all ready to go in the oven tomorrow. Can’t wait!!!! And just made the easy pie crust for a pecan pie. Thanks Sam

      Reply
      • Sam Turnbull says

        December 06, 2021 at 3:17 pm

        Wonderful! I hope you had a fabulous thanksgiving 🙂

        Reply
    6. Debi says

      November 14, 2021 at 12:13 pm

      I’m thinking about using this recipe for a potluck at work. Do you think this would be okay if I followed your recipe ahead then bake it that morning and place in a crockpot to keep warm? Is this recipe on room temp with warm gravy?

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:43 pm

        I think that should work fine. Enjoy!

        Reply
    7. Abby says

      November 12, 2021 at 11:14 pm

      This is my first vegan Thanksgiving and I’m looking forward to cooking it for our main dish! Do you think some chopped apple would work well added to the stuffing?

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:42 pm

        Sure! The cranberries already add a touch of sweet, but if you want more you're welcome to add some apple.

        Reply
    8. Robin W says

      November 02, 2021 at 6:13 pm

      This is amazing! I made it with your Quick Onion Gravy and my husband and I just loved it. I'll definitely be making this again for Thanksgiving. It's great that it can be made a couple of days ahead. I have between 20 and 30 guests at Thanksgiving Dinner each year and anything I can make in advance is helpful. 🙂 Thank you so much for this great recipe.

      Reply
      • Sam Turnbull says

        November 11, 2021 at 8:52 am

        Wonderful! You're most welcome, Robin 🙂

        Reply
    9. Sheryl says

      October 18, 2021 at 7:29 pm

      5 stars
      This recipe is absolutely superb! Thank you for sharing it! Given my allergies, I'm continually searching for new ways to use my limited ingredients. This recipe nailed it! I did have to make one substitution as I'm allergic to walnuts. I used pecans instead. Scrumptious change! I had some of the rice stuffing left over so I added some cooked lentils and that made a great left over dish!

      Reply
    10. Amy says

      October 10, 2021 at 10:45 am

      Thank you for sharing! This recipe is amazing! I tried it a few years ago and I’ve been making it every Thanksgiving since! Highly recommend

      Reply
      • Sam Turnbull says

        October 14, 2021 at 12:43 pm

        Aww wonderful! So happy you love it, Amy!

        Reply
    11. Sandra says

      December 08, 2020 at 7:47 pm

      I made this w acorn squash for a winter dinner. I didn’t have fresh herbs. Used dry. And left the squash open. This would be so good w shallots. I recommend adding some white wine too. The onion gravy made this next level. Definitely add Some white wine to that. Such a great filling dish!

      Reply
    12. Erik says

      November 24, 2020 at 4:26 pm

      5 stars
      Made this for the first time a few years ago and everyone who came over for Thanksgiving loved it. Since it was such a hit, I've been making it every Thanksgiving. This year with COVID, and not being able to get together with family, I'm going to be making it and then delivering it to family. One of my aunts lives a little too far away for me to deliver food to, but she is making this herself because this is a dish she has come to associate with Thanksgiving.

      Reply
      • Sam Turnbull says

        November 26, 2020 at 12:33 pm

        Aww that's wonderful Erik!

        Reply
    13. Susan says

      November 13, 2020 at 7:00 pm

      5 stars
      Awesome flavor. I kept it savory, left out cranberries and added baby kale to sautéed vegetables. Also used fresh rosemary instead of sage. I’ll definitely make again. Thanks for the recipe.

      Reply
    14. Gregory Kyung says

      November 02, 2020 at 12:19 pm

      5 stars
      Last year I used this recipe. Instead of dried cranberries, I used fresh pomegranate seeds. It was delicious! Definitely plan on using this recipe every year for Thanksgiving.

      Reply
      • Sam Turnbull says

        November 04, 2020 at 3:49 pm

        Wonderful! Thrilled you enjoyed it, Gregory 🙂

        Reply
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