Forget the sad Tofurky jokes—this roasted butternut squash stuffed with wild rice, cranberries, and pecans is the showstopper your holiday table deserves.
Look, I love a good plant-based roast as much as the next vegan. But sometimes you want something that feels special without trying to impersonate meat.
Enter the stuffed butternut squash: naturally gorgeous, actually impressive, and way easier than you think.
This recipe hits all the holiday notes. Sweet roasted squash, nutty wild rice, tart cranberries, crunchy pecans.
It's the kind of dish that makes omnivores lean over and ask what you're having.
Plus, you can prep most of it ahead, which means less stress when your family asks for the third time if there's butter in it.
Ingredients
For the squash:
- 2 medium butternut squash (about 2-3 lbs each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the stuffing:
- 1 cup wild rice blend
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 cup dried cranberries
- 1 cup pecans, roughly chopped
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon fresh sage, chopped (or 0.5 teaspoon dried)
- 0.25 teaspoon cinnamon
- Salt and pepper to taste
- 0.25 cup fresh parsley, chopped
Instructions
1. Prep the squash. Preheat your oven to 400°F. Cut each butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season generously with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
2. Roast the squash. Roast for 35-40 minutes until the flesh is tender when pierced with a fork. You want it cooked through but not mushy. It should hold its shape.
3. Cook the wild rice. While the squash roasts, bring the vegetable broth to a boil in a medium pot. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender. Drain any excess liquid.
4. Make the stuffing. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery, cooking for 5-6 minutes until softened. Add the garlic, thyme, sage, and cinnamon. Cook for another minute until fragrant.
5. Combine everything. Add the cooked wild rice to the skillet along with cranberries and pecans. Stir well and cook for 2-3 minutes to let the flavors meld. Season with salt and pepper. Remove from heat and stir in the fresh parsley.
6. Stuff and serve. When the squash is done, flip the halves over so they're cut-side up. Use a spoon to gently scoop out some of the flesh, creating a deeper well for stuffing. Chop that scooped flesh and fold it into your rice mixture. Pile the stuffing generously into each squash half. You can serve immediately or return to the oven for 10 minutes to warm through.
Tips and variations
Make it ahead: Roast the squash and prepare the stuffing up to a day in advance. Store separately in the fridge, then stuff and reheat at 350°F for 15-20 minutes before serving.
Add some greens: Fold in a few cups of chopped kale or spinach when you're combining the rice mixture. The residual heat will wilt them perfectly.
Switch up the nuts: Walnuts or almonds work great if pecans aren't your thing. Toasting them first adds even more depth.
Go savory: Skip the cranberries and cinnamon. Add mushrooms, rosemary, and a splash of white wine to the stuffing for a more herbaceous vibe.
Serving size: One squash half is a generous main course portion. This recipe serves 4 as a main or 8 as a side.
