Author: 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.
(click stars to vote)
Stuffed Roasted Butternut Squash
Servings: (depending on the size of your squash)
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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. Optional Stacking: Leave the halves as they are, or stack them for presentation. To stack, carefully flip one half on top of the other. Use kitchen twine to tie the squash together in 3–4 places for stability.
- 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
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 🙂