Stuffed Roasted Butternut Squash
The perfect vegan centerpiece main dish for Thanksgiving, Christmas, or any holiday. Stuffed with super flavorful 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.
The perfect vegan centerpiece main dish for Thanksgiving, Christmas, or any holiday. Stuffed with super flavorful 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.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 butternut squash
- 1/4 teaspoon dried thyme
- 1/2 cup dried cranberries
- 2 cups vegetable broth
- 2 carrots ( peeled and chopped)
- 2 stalks of celery ( chopped)
- 1 yellow onion ( chopped)
- 2 cloves garlic ( minced)
- 1/2 cup wild rice
- 1/2 cup white rice ((i used basmati))
- 1/2 cup walnuts ( chopped)
- 1 teaspoon fresh sage ( chopped)
- 1 recipe quick onion gravy ((optional for serving))
- Carbohydrate 37.5686779052577 g
- Cholesterol 0 mg
- Fat 1.2486301940285 g
- Fiber 5.03131008876253 g
- Protein 4.02806313458328 g
- Saturated Fat 0.184139581865794 g
- Serving Size 1 1 (depending on the size of your squash) (275g)
- Sodium 146.449010871674 mg
- Sugar 32.5373678164952 g
- Trans Fat 0.11133650081813 g
- Calories 161 calories
Step-by-step
- Preheat your oven to 350F (180C).
- 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.
- 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. Set aside the scooped out squash flesh and chop it up.
- In a large pan, heat the olive oil over medium-high heat. 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.
- Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers. 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.
- 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.
My Thanksgiving Tradition: A Stuffed Butternut Squash Story
Thanksgiving. The word itself conjures images of family gatherings, laughter echoing through cozy homes, and, of course, a table laden with delicious food. For years, I've searched for the perfect Thanksgiving centerpiece, something both visually stunning and bursting with flavor. This year, that quest ended with a truly unforgettable dish: stuffed roasted butternut squash. It's not just a recipe; it's a Thanksgiving tradition in the making, and I’m thrilled to share it with you.
I’m a busy working mom, juggling a demanding career and the endless to-do list that comes with raising a family. Finding time to cook a truly special meal can feel like climbing a mountain sometimes. But this recipe is a game-changer. The beauty of it lies in its flexibility. You can prepare the squash and stuffing up to three days in advance! This allows me to get a head-start on my Thanksgiving preparations, reducing stress and allowing me to enjoy the actual holiday with my family, rather than spending the entire day in the kitchen.
The flavors are simply divine. The sweetness of the butternut squash perfectly complements the earthy notes of the wild rice, the tartness of the cranberries, and the aromatic warmth of the sage and thyme. The walnuts add a delightful crunch, providing a wonderful textural contrast to the tender squash and fluffy rice. It's a symphony of textures and tastes that will leave your guests utterly captivated.
But it's more than just the incredible taste. This dish is visually stunning. The golden-brown roasted squash, bursting with its vibrant, flavorful filling, is a true centerpiece. It's a dish that not only tastes amazing but also looks impressive enough to grace any holiday table. It’s the kind of dish that sparks conversation and invites everyone to gather around, sharing stories and laughter. This is the essence of Thanksgiving for me – creating a warm and inviting atmosphere around a table filled with love and delicious food.
Beyond Thanksgiving, this recipe is incredibly versatile. It’s equally perfect for Christmas, or any other special occasion where you want to impress your guests with a unique and flavorful vegetarian main course. The rich, savory filling is wonderfully satisfying, and the sweetness of the butternut squash balances everything perfectly. It’s a meal that’s as comforting as it is delicious, the kind of dish that makes you feel warm and happy from the inside out.
This year, let your Thanksgiving table be the star. Impress your family and friends with this show-stopping, flavorful, and surprisingly easy-to-make stuffed roasted butternut squash. It's a dish that's sure to become a treasured holiday tradition for years to come. Trust me on this one. The compliments alone will make it worth the effort.
And for a final touch of Thanksgiving magic, serve it with a dollop of quick onion gravy. The rich, savory sauce complements the sweetness of the squash perfectly, taking the dish to a whole new level of deliciousness. Prepare to be amazed!
