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.
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.
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 this vegan holiday main:
- 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.
- 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.
- 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!
- 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.
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.
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.
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.
Add in the scooped out and chopped squash flesh once you have it. Stir everything to combine well. Omnomnom.
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.
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.
Stuffed Roasted Butternut Squash
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
- 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)
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.
Video
Notes
Nutrition
Sandra says
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!
Erik says
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.
Sam Turnbull says
Aww that's wonderful Erik!
Susan says
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.
Gregory Kyung says
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.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it, Gregory 🙂
Rosie says
This looks awesome! I have a Friendsgiving coming up and want to make this as a side dish for some vegan friends. I have limited oven space. If I make 2 of these ahead of time, can I put them in a crockpot instead of the oven?! If so, how long would you recommend keeping it in?! Thank you’
Kortneii Mackenzie says
This was amazing! So flavorful and pretty easy to make. Definitely going to become a go-to holiday dinner for me! I paired this with your lemon cashew roasted asparagus. To die for! Amazing. I felt like fancy chef making and serving my first, from scratch and non traditional holiday meal! Thank you so much! 5 stars for both recipes!
Sam Turnbull says
Haha! Wonderful! SO happy you enjoyed 🙂
Hayley says
Full disclosure: my stuffed squash is still in the oven, but it’s beautiful and the stuffing tastes amazing!! Thank you for the perfect vegan thanksgiving recipe!!
Kortneii Mackenzie says
Ma gawsh Sam, I haven't even eaten the final product yet but obviously I tasted it while stuffing the squash, and holy heck it is amazing! Woooooo! Can't wait to share with loved ones! Definitely have extra stuffing leftover. That's perfect thought it's going to be hard not to eat it all before Thanksgiving in 2 days! Thanks for another winning recipe your food is always great!
Emily says
I enjoy your websites and all the vegan recipes. But what makes it very unfortunate is that the YouTube inside this page is not "captioned" for Deaf audience, or it does not have the capability to turn on CC. You may have a bigger crowd if your YouTube has "captions". It would help a lot. Right now, I just see lips moving. That's all. Not exactly accessible for Deaf Vegans.
Sam Turnbull says
Hi Emily, I'm not sure why the captions aren't showing up here, but I caption all of my videos on YouTube. Maybe if you watch it here on YouTube it will work for you? I actually pay to have someone write out the captions properly so that they are more accurate than the auto caption feature. I caption all of my instagram stories too if you follow me there 🙂
Kathryn Adams says
I made this yesterday for Christmas dinner and everyone LOVED it so much. It was absolutely delicious. My mother (not vegan) said it was the best side dish she has ever eaten and she took a fair share of the left overs home. You really are the best. Thank you for sharing.
Sam Turnbull says
Aww thanks so much, Kathryn 🙂
Ravee says
This was an absolute hit at Thanksgiving that it has been requested again for Christmas!!! Easy to make and so delicious.
Sam Turnbull says
Oh I love that!!!
MsKellyO says
This looks amazing!! I am looking at this for Christmas dinner … I love butternut squash but I’m not really a rice person , do you think it is likely to turn out well with quinoa instead ?
katy says
Hi, Is something wrong with the link for this recipe? I keep clicking on the picture, and the stuffed butternut squash recipe keeps coming up instead. 🙁
Katy says
Sorry, should have said that I was trying to get access to the frosted sugar cookies (the one with the pink icing) but it keeps going to the wrong link.
Sam Turnbull says
Hi Katy, not sure what link you were clicking but you can find the frosted sugar cookies here. Enjoy!
Anna says
I wish that there was a better way to gage fully cooked - nearly cooked - under cooked. Flavored were amazing. Sadly, bothbthe rice and squash were undercooked. Cooked max time
D.f says
Hahahaha!! The stupidity of people online is often just unbelievable. We live in the age of instruction. People can not think for themselves but need instructions for the simplest of things. Instead of just thinking, ‘hey next time I should taste if my food is cooked properly’ people go online to call out the person so nice to develop, test, write and photograph a recipe for them that they get for free online. Cooking times of rice depend on many factors one of them being how long it has been laying around on your shelf. If you can’t cook rice, learn to cook rice before you try anything as complicated as this. And please just stop posting idiotic comments like this!
Sam Turnbull says
You can just taste the rice to see if it's cooked. For the squash, it should easily pierce with a knife or fork when it is cooked. Hope that helps!
Susan says
Absolutely delicious!!!! Turkey, who needs turkey. This was fabulous! Everyone enjoyed this meal. Combined recipes for onion gravy to serve along side. Had trouble with my rice, but was able to overcome the obstacle. Used poultry seasoning, and added a full layer of sage leaves between the two halves. To die for. Sister made stated this was absolutely on the Christmas menu! Thanks for a fantastic, better than restaurant quality product.
Sam Turnbull says
Amazing!! Thrilled you enjoyed it so much, Susan 🙂
Andy says
I made this I found it quite tricky as I didn't let the squash and stuffing cool down enough but the taste is amazing definitely do it again worth the effort
Amy says
My large squash took about 50 minutes to cook at 350F and had so mucca water coming out of it. I filled it with the stuffing and tied it together with twine and so much liquid it still seeping out. To the point it’s a bit soggy. Any suggestions?
Sam Turnbull says
Hi Amy, it's difficult to know what went wrong without being in the kitchen with you, but it sounds like either the squash got a bit overcooked, or did you perhaps cover the squash when baking? Or did you cook it cut side down? If covered the steam won't be able to escape which could make it soggy. If cooked cut side down again, steam might have trouble escaping. I hope that helps a little!
Lisa says
I made this today (Sunday) for Thanksgiving. I have to work the week so I'm truly hoping it will survive til then to heat and serve. I added my own twists as well. The stuffing- squash chunks, diced green peppers, onions, celery, carrots, kale, garlic oil, spinach, dried cranberries, pine nuts, quinoa, tofu, wild rice, zuchinni, orzo, seasoned with tumeric, italian mix, chives,& sage. Crossing finger.. it smelled amazing!
Ty for the recipe ..
Sam Turnbull says
Enjoy!
Laura says
This looks amazing and I plan on making it for Thanksgiving this year. I am the only vegetarian in my household so I think it may be a bit too much to eat it all before going bad. What do you think of just making a half? I would think the cooking time would go down since it's not sandwiched together but not sure by how much. Thanks for any insight!!!
Sam Turnbull says
You could make half, the cooking time will be about the same as everything is mostly cooked anyways. Enjoy!
Laura says
Love this recipe! I use it every year. Do you think it would mind being frozen?
Sam Turnbull says
I know you can freeze cubed butternut squash but I don't imagine this would hold together well once frozen and thawed. That's just my guess!
Susannah says
Love this! I used it for meal prep for weekday lunches. Definitely tastes like Thanksgiving and was surprisingly easy 🙂
Sam Turnbull says
Aww yay! Thrilled you enjoyed it so much, Susannah 🙂
Andy says
So this can sit a few days in the refrigerator for 2 or 3 days?
Sam Turnbull says
Yes it can!
Kelsey says
I made this tonight and it delicious. The perfect autumn Sunday dinner.
Do you have a favorite brand vegetable broth you use for your recipes? Looking for a reccomendation.
Sam Turnbull says
Aww thanks so much, Kelsey! Thrilled you enjoyed it so much 🙂 My go-to is Presidents Choice brand which is a Canadian brand 🙂
Karen says
I have made this before and it is delicious! I am wondering if it would work in a different squash? I am thinking about red kuri squash since I have one and the skin is edible. Do you think this work? Would the flavours go together? Thanks for your input . Karen
Sam Turnbull says
Hi Karen, I think that would work just fine and taste lovely. Enjoy!
Fran Clark says
Delicious, made it for lunch today. Made onion gravy with cider instead of veg stock, very tasty.
Sam Turnbull says
So happy you enjoyed it, Fran!
Allison says
Hi sam! Could I use brown rice instead of wild rice for this recipe? can't wait to make it for American thanksgiving in November 🙂
Sam Turnbull says
Yes, but the cooking times will likely vary. Make sure to look at your rice package so you know how much time is needed. Enjoy!
Wendi says
Have made this a few times already!! Soooo good!! Do you have the nutritional information on this most excellent recipe?
Sam Turnbull says
Yes! I just updated it for you and it will now appear at the bottom of the recipe. Enjoy Wendi!
Susan P says
This sounds fantastic. How much chopped yellow onion do you normally use? (measurement?) The size of onions can vary so much. Thank you.
Sam Turnbull says
It won’t matter too much if your onion is a little larger or a little smaller. I don’t have a cup measurement for that, so I would just recommend using a medium sized onion. Enjoy!
Heather Gilbert says
Absolutely Delicious! Very Easy To Make! However, It Does Take A Bit Of Time, But Well Worth The Effort! Thank You!
Sam Turnbull says
So happy you enjoyed it, Heather 🙂
Kelsey says
There is a nut allergy in the family, what would you recommend to replace them if anything?
Sam Turnbull says
You could just skip them or a seed such as pepitas might be nice 🙂
Janet R.K. says
I made this for a vegan guest at Thanksgiving this year and it was FABULOUS! I made it the day ahead with a girlfriend who was over, and the comment about the stuffing being great on its own is also true. We ate the leftover stuffing for breakfast the next day! It kept fine in the fridge overnight and heated well.
It was a huge hit with vegans and non alike, and this is a new staple for my kitchen. Thank you so much for the recipe!
Sam Turnbull says
You're most welcome, Janet!!! Thrilled you loved it so much, and it was such a hit 😀
Iis Koller says
THANK YOU FOR THIS GREAT, DELICIOUS RECIPE!! As a grain-free vegan I subbed cauliflower rice for the rices.. it worked out fine. Soooo yummy!!
Sam Turnbull says
That's wonderful! So happy you enjoyed.
Austin says
Sam, I love your videos! Your Tofu Bolognese is to die for - it's a staple in my family. What size butternut squash do you recommend for this recipe for about 6 servings? - Austin
Sam Turnbull says
A medium one should do! Thank you so much, so happy you are enjoying my content 🙂
Brittany says
Hi Sam! Thank you so much for cooking this up and sharing, not only in recipe form but in video as well. This is my first vegan Thanksgiving(I'm the only vegan this year)and I can't wait to make this for my meat eaters. My question is, do you think i could use "Uncle Bens* 90 second rice packs(unmicrowaved) blend it with the cooked veggies and then cook it that way?
Katie says
I’ve done this before, sure it will be fine!
Brittany says
Awesome sauce! Thank you!
Sam Turnbull says
That's awesome, Brittany! I'm afraid I got to your comment a little late, but if possible, I would recommend sticking to the recipe as written. The rice absorbs all of the flavours which is in part what makes it so yummy! Enjoy!
Brittany says
Thank you so much for the reply! I went ahead and used what i had, as i was in a bit of a pinch, but it turned out great! It was a huge hit and everyone loved it. Although, i can see how cooking the rice longer to let it simmer and soak in all the goodness would have been more flavorful. If i make this again for Christmas I'll definitely do it the original recipe. Thank you!!!
Sam Turnbull says
No problem 🙂
Melissa Potter Potter says
is it okay to use fresh cranberries?
Sam Turnbull says
Yes, but dried cranberries are chewy and sweet where as fresh cranberries are soft (when cooked) and very tart, so it will add a different flavour.
Katie says
Your recipe sounds delicious and I am definitely going to try it! My sister recently told me it’s not advisable to reheat carrots and celery (how did I get to 38 without hearing this? I do it all the time!) As they are both in the stuffing and then reheated later when the fish is ready to be served, may I ask your thoughts on this please?
Sam Turnbull says
Never heard that before, I don't see a problem with it. Enjoy!
Katie says
Thanks! I will ;p (and I meant dish not fish haha) When I google I do see lots of articles advising not to reheat celery or carrot but I’ve literally been doing it my whole life... hey ho!
Ruth says
Carrots and celery can become dry and hard when reheated. But in a recipe such as this, there is plenty of moisture to avoid that.
Stephanie says
Can’t wait to try this for thanksgiving 🙂 I’m the only vegan in my family and they are ordering from Boston market this year So I’ll be making my own healthy thanksgiving dinner and this will be my main dish!! Do you think slivered almonds would be a good sub for walnuts? I’m allergic. Also will be making this oil free! I’ll let you know how that goes 🙂
Sam Turnbull says
Slivered almonds would be the perfect substitute. Enjoy your Thanksgiving! It will be delicious 🙂
Suzy says
THIS! And only this, will grace my Thanksgiving table this year. Well, this and your Creamy Vegan Coconut Potatoes along with a fresh cranberry sauce. I can't wait for Thanksgiving! I'll report back! 😉
Sam Turnbull says
Oooohh!! Sounds delish! I hope you love it all 🙂
Suzy says
Vegan Thanksgiving? Yep!. A complete success! This recipe (with the creamy coconut baked potatoes) were absolutely delish! The next day we had leftover squash and I heated it in a 300 degree oven. Even better! (The potatoes were inhaled Thanksgiving Day!). I would say that the stuffing ingredients could likely be cut in half. I had a LOT of leftover stuffing. But is was delightfully eaten all by itself over the next 2 days. .
Sam Turnbull says
So happy you enjoyed it!! 🙂
Robyn says
This is absolutely fantastic. We decided to do the final oven cook in the BBQ and it worked really well. Every recipe I have made of yours so far has been really great.
Thank you very much.
Sam Turnbull says
That's wonderful! So happy you are enjoying all of my recipes so much 🙂
Paulette says
I made this with a shortcut modification using Trader Joe’s Superfood Pilaf adding in the cranberries, sage and walnuts. It is beautiful and smells deliciious. Absolutely delicious. Not quite as holiday festive but way fast and yummy.
Paulette says
I definitey want to try it with the rice stuffing next.
Sam Turnbull says
Wonderful! Glad you enjoyed!
Catherine says
Just found this recipe!and it looks delicious! Fall is setting in, so this sounds perfect! Could I substitute brown rice for white? Would I need to cook it longer or add more liquid?
?
Sam Turnbull says
Hi Catherine, yes you can, but white rice takes less time to cook, and the rice may turn out a bit mushier. I generally prefer brown rice for salad type dishes for this reason. Enjoy!
Kate says
Just made this and it is wonderful! The stuffing tastes like fall . The recipe made enough stuffing to fill two squashes, so I’m going to freeze the extras for later (hopefully it freezes well?). Thank you for a keeper recipe!
Sam Turnbull says
Wonderful, so happy you enjoyed, Kate 🙂 I think it should freeze fine.
Jim says
Should I use a serrated knife or a regular well-sharpened blade?
Sam Turnbull says
I always use a well sharpened 8-inch chefs knife.
Sam says
Put this together on Sunday and made it last night. Soooo good! I didn’t add the walnuts or craisins, but added lots of sliced baby Bella mushrooms for a meatier texture. Will definitely make it a regular make ahead meal for a weeknight dinner!! My carnivores had it as a side
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Sam. (Great name by the way 😉 )
Jessica McLaws says
This was my first recipe of yours that I tried, Sam, and I've since made several others. I made this as just a regular weeknight meal so I didn't bother putting the two sides back together for presentation purposes. It turned out great and I'll definitely be making it again. Thank you for creating such tasty and easy recipes to make, I keep coming back to your site each week for new recipes and I'm never disappointed.
Sam Turnbull says
Wow! Love that, Jessica. Thrilled you are enjoying so many recipes 🙂
Anna Gilroy says
Made it for Christmas dinner at my cousin's where it sat proudly beside the giant turkey. Everyone took a "polite sample" and not only did the carnivores in the family like it... They had seconds and THIRDS! Needless to say, the recipe has been passed along to several new households lol
Sam Turnbull says
Hahahaha! Love it so much. Thanks for the lovely comment, Anna 🙂
Job says
I'd love to try this for Christmas, but am I the only one who has trouble cutting the squash? I did acorn squash for Thanksgiving and it was terrible trying to cut it in half. I tried several knives.
Sam Turnbull says
Haha, yeah it can be tricky for sure. A large sharp knife is key.
Kylee says
I cranberry believe how delicious this! I plan on making it all the thyme, no matter the season! I'm cooking this for a work potluck tomorrow and they walnut believe this vegan dish tastes so good! Thank you for sharing!
And to anyone reading... you butternut pass this recipe up if you carrot all about delectable, healthy food!
Sam Turnbull says
Bahahahahaha! Love it so much! Comment of the day for sure. Thanks Kylee 🙂
Kylee says
Glad you enjoyed it
Katie says
I absolutely loved reading your response. Adorable!!!!!!!!!!!!!!!!!
I'm making this for Christmas!
Eden says
Haha! I’m a bit late in reading your comment, but it is with great thanksgiving that I award you with the “comment of the year,” Kylee! Your comment squashes out the rest and comes out on top! I’m not trying to roast or insalt the other comments! They are all great, but yours is un-can-ny and made me smile!
Lyanne Larose says
I'm an avid blog reader and love to take the ideas I find on the internet and make magic in my kitchen.
I pretty much never reply to blog posts because.. well I'm usually too busy cooking 😉
I have a stuffed squash in the oven right now and I must say, that stuffing is divine and we can wait to eat the whole thing when it's hot! Pro tip: we added a chia egg to the stuffing and that really helped keep it semi solid!!
Thanks for sharing, I suspect a rendition of this dish will become a regular thing around here!
Sam Turnbull says
Aww so flattered you took the time to leave a comment, Lyanne! Thrilled you love it so much already. 😀
Colleen says
I have fresh cranberries, do you think they'll work, also do you wrap the squash when baking. Thanks for the lovely recipe. Happy holidays
Sam Turnbull says
Hi Colleen, I think fresh cranberries would be too wet and sour. In this recipe, dried cranberries provide a nice chew and sweetness. I don't wrap the squash I just bake as is. Enjoy!
Pam Jones says
Did anyone have trouble with the filling falling out when you cut into it? I'd like to make it for Thanksgiving but am worried that the slices are not going to look as pretty as the ones in the picture.
Sam Turnbull says
Hi Pam! The filling is not very compact so yes, it will likely fall out. If you use a wide knife it makes it easier to serve as one whole piece. Hope that helps.
Lisa says
I didn't have a problem at all. It could be because I used red rice instead of wild- a bit sticky-er and mushed in the squash which really held it together. Also, I cut with a serrated knife into 1" slices and used a flat spatula to transfer each slice to my guest's plate. Actually, they served themselves, but no problems.
I made this for a vegan guest, but made an extra one because I knew meat eaters would want to sample- I received more compliments on this than the beef tenderloin I made from the traditional meat and potatoes group.
Sam Turnbull says
Wonderful to hear, Lisa!!! 🙂
Cheryl says
This is going to take the place of my traditional tofurkey this year for Thanksgiving! I can't wait to try it. My only question is, can I substitute something for the sage (maybe rosemary or additional thyme)? I'm not a fan of sage.
Sam Turnbull says
Yay! I hope you love it, Cheryl! Yes, rosemary or thyme would be perfect. Enjoy 🙂
2busygal says
This looks delish. This weekend is Cnd. Thanksgiving, I'm going to studff and roast a pumpkin as my centerpiece, but will use this stuffing recipe with the butternut squash inside the pumpkin. It was exactly what I was looking for with cranberries, walnuts and wild rice. The mix of the 2 squash flavours should be good.
Sam Turnbull says
Sounds delish! I'm Canadian too, happy Thanksgiving 🙂
Amy says
There's out pretty good. Bought the wrong rice -- as already cooked. Saved some time. Easter dinner
Sam Turnbull says
Hope you enjoyed!
Beck says
Had this for dinner tonight- the 3 carnivores were fighting the two vegetarians for it
It was so good! Such a creative idea! I used quinoa in place of rice, worked great!
Thinking ahead- this will be a beautiful replacement for our typical Tofurkey on Thanksgiving!!!
Sam Turnbull says
Hahaha! Love that story, the carnivores fighting for the veggies! So happy everyone enjoyed it 🙂
Brenda says
Just made this , it is excellent thankyou!
Sam Turnbull says
Woohoo! So happy you enjoyed it 🙂
Emily Honeycutt says
This is the best idea EVER!! Why didn't I think of that???
Sam Turnbull says
Hahahaha, well thank you Emily!
Nicole Clement says
I tried this and it is DELICIOUS. I did it a little differently-I already had some butternut squash that was cooked, so I made the other ingredients and then layered them all on top of each other in a casserole dish and baked in the oven. So it wasn't quite as pretty as the whole-squash-with-stuffing picture, but it was really yummy. Thank you Sam!
Sam Turnbull says
Yay! So happy you loved it Nicole. Your versions sounds fantastic too 🙂
Franceyne says
This was our center piece on the Christmas table and everyone loved it.
I had to add more water to keep the rice cooking but I have a very hot stove top (even when turned down low).
Thank you Sam, this was delicious and looked wonderful.
Sam Turnbull says
So happy everyone loved it Franceyne, and honoured it was your center piece! 🙂
mark guncheon says
I made this for our Christmas dinner. It was delicious but the wild rice needed more time to cook. Maybe increase the amount of broth and give the wild rice a longer cooking time.
Thanks.
Sam Turnbull says
Ah, I guess different wild rice types will vary a bit, I will add a note. Thanks Mark!
Mark Guncheon says
I mentioned this to my daughter as she was eating the last of the leftovers and she was impressed that I reached out to you but then reminded me how delicious it was. Indeed plus I loved the presentation with the slices laid on the decorative plate we had for the holiday dinner.
Thanks.
Sam Turnbull says
Glad you enjoyed it 🙂
Fran says
You are a blessing! I've been craving butternut squash for "some reason", and this is it. Making it for Christmas dinner 🙂 Thank you Sam!
Sam Turnbull says
Perfect! I hope it goes over splendidly at Christmas! 🙂
Susan Iseman says
Thanks- can't wait to try this- Merrie Christmas!!!
Sam Turnbull says
I hope you love it! Merry Christmas!
Rebecca @ Strength and Sunshine says
Ah, this is so awesome! Love it so much!!! This will wow the meat eaters into being plant-based 😉
Sam Turnbull says
That is my evil plan, muhahahahahaha!
Bethany says
This looks so very good! I'm excited to try it in the not too distant future. I am wondering how the squash skin is when eating. Do you need to eat around it, or is it tender enough to enjoy eating? Thanks!
Sam Turnbull says
Aha! I knew I was forgetting something in the post, I meant to mention that, thanks for the reminder! I have now updated the post, yes the squash skin gets lovely and tender and is totally edible. Just give your squash a good cleaning before preparing it. That's why I like to oil and season the skin as well 🙂
Bethany says
Thanks so much! Yay 😀
Debbie Templeton says
Oh my gosh!!! This sounds AMAZE-BALLs!! I can't wait to try it!
Sam Turnbull says
Thank you so much Debbie! I can't wait for you to try it either! 😀
MsKellyO says
This looks amazing!! I am looking at this for Christmas dinner ... I love butternut squash but I'm not really a rice person , do you think it is likely to turn out well with quinoa instead ?
Sam Turnbull says
Yes it would! The cooking time will be way less tho, follow the directions on the quinoa package for guidance 🙂
Julie Peterson says
This looks so AMAZING! Easy, healthy and beautiful. I'll be making this soon for sure.
Sam Turnbull says
Yay!! I hope you love it 🙂