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 Stuffed Roasted Butternut Squash:
- 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, (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 leaves
- 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.
Notes
Nutrition
Ruth Wilson says
Best reheating methods? And times? Made it this year and cheated a bit with a more instant wild rice but was great all the same. Thanks!
Christopher says
Delicious recipe! Perfect for vegetarians. I always have leftover stuffing. Any recommendations for the left over stuffing?
Claire says
I can't wait to make this for Thanksgiving! Is there anything I could use instead of the sage? Some of my family isn't a fan. Thanks!
Ann says
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)?
jess says
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!
Sam Turnbull says
I would be afraid that the squash would become soggy and mushy. I wouldn't recommend freezing it. Hope that helps!
Simone says
Hi Sam….. what about the extra stuffing on its own…. Could that freeze?
Yvette Perkins says
I’ve made this several times now and it’s delicious every time. My family love it! I wish I could slice it as cleanly as your photos though as mine falls apart. Still tastes good though!
Barb says
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?
Barb says
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!
Lindsay says
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!!!
Sam Turnbull says
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!
Lindsay says
Awesome, thank you so much for the quick help! Making it now, have a great Thanksgiving:)
Lisa Hennerbichler says
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
Sam Turnbull says
Wonderful! I hope you had a fabulous thanksgiving 🙂
Debi says
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?
Sam Turnbull says
I think that should work fine. Enjoy!
Abby says
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?
Sam Turnbull says
Sure! The cranberries already add a touch of sweet, but if you want more you're welcome to add some apple.
Robin W says
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.
Sam Turnbull says
Wonderful! You're most welcome, Robin 🙂
Sheryl says
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!
Amy says
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
Sam Turnbull says
Aww wonderful! So happy you love it, Amy!
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 🙂