Name: Stuffed Butternut Squash with Wild Rice
Prep time: 20 min
Cook time: 55 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium butternut squash, halved lengthwise and seeded; 2 tablespoons olive oil, divided; ½ teaspoon salt, divided; ½ teaspoon ground black pepper, divided; ¾ cup wild rice blend; 2 cups low-sodium vegetable broth; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 cup mushrooms, finely chopped; ⅓ cup dried cranberries; ⅓ cup pecans, roughly chopped; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon dried sage (or 1 tablespoon fresh); ¼ teaspoon ground cinnamon (optional); ¼ cup fresh parsley, chopped (plus more for garnish)

If you're craving a dish that's as stunning on the table as it is satisfying to eat, this Stuffed Butternut Squash with Wild Rice is your new obsession! Imagine sweet, caramelized squash filled with hearty wild rice, savory mushrooms, juicy cranberries, and crunchy pecans-all baked to golden perfection.

Every bite bursts with flavor: earthy, nutty, and just a touch of sweetness, wrapped in a buttery-soft squash shell. Not only does it look impressive, but it also packs plant-based protein and nutrients, making it a must-try for both weeknight dinners and holiday feasts.

This is my go-to centerpiece for Thanksgiving and cozy autumn gatherings. It's vegetarian, naturally gluten-free, and can easily be made vegan-plus, it always gets rave reviews!

Golden roasted butternut squash halves stuffed with wild rice, cranberries, and herbs, served on a rustic wooden platter.

Why You'll Love This Recipe

Makes a gorgeous and hearty vegetarian main for holidays or dinner parties
Loaded with wholesome, feel-good ingredients and vibrant flavors
Naturally gluten-free and easy to make vegan
Meal-prep and leftover-friendly-tastes even better the next day

Key Ingredients for Stuffed Butternut Squash with Wild Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

This sweet, velvety squash serves as both the vessel and the star of the dish. Look for a firm squash with matte skin and no soft spots. For even roasting, choose one that's evenly sized so both halves cook at the same rate. Acorn squash or delicata can be swapped in, but expect slightly different flavor and texture.

Wild Rice Blend

Wild rice adds a nutty, chewy bite that soaks up the savory flavors of the stuffing. Use a wild rice blend for extra color and texture, but pure wild rice works well too. Substitute with brown rice or quinoa if you prefer a different grain-just adjust cook times accordingly.

Mushrooms

Earthy mushrooms bring umami richness to the stuffing. Baby bella (cremini) or white mushrooms are both great choices. Clean with a damp cloth and dice small for the best texture. You can use shiitake or portobello for extra depth, or skip mushrooms and add more veggies if needed.

Dried Cranberries

These little jewels add sweet-tart pops that brighten every bite. Be sure to use unsweetened if you want to control sugar content. Chopped dried apricots or golden raisins work in a pinch-each will bring its own unique twist.

Pecans

Pecans bring buttery crunch and a nutty aroma that elevate the whole stuffing. Toast them for extra flavor. Walnuts or hazelnuts are fine substitutions, or omit entirely for a nut-free version.

Stuffed Butternut Squash with Wild Rice cooking process

Instructions for Stuffed Butternut Squash with Wild Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with ¼ teaspoon each salt and pepper. Place cut-side down on a lined baking sheet. Roast for 35-40 minutes, until fork-tender and lightly caramelized around the edges.

Cook the Wild Rice

While the squash roasts, combine wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes until rice is tender and all liquid is absorbed. Fluff with a fork and set aside.

Make the Stuffing

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes until softened. Stir in garlic and mushrooms; sauté for 4-5 minutes until mushrooms release their moisture and begin to brown. Add cranberries, pecans, thyme, sage, cinnamon, and remaining salt and pepper. Stir in cooked wild rice and half of the chopped parsley. Taste and adjust seasoning if needed.

Stuff and Bake

Once the squash is cool enough to handle, use a spoon to scoop out some flesh from the center of each half, leaving a ½-inch border to create a boat. Chop the scooped-out squash and fold into the rice stuffing. Flip the squash halves upright and fill generously with stuffing. Return to oven and bake for 15 minutes, until the tops are golden and heated through.

Garnish and Serve

Remove from oven, sprinkle the remaining fresh parsley on top, and serve warm. Slice into portions for a beautiful, flavor-packed main dish!

Recipe Variations

Make it Vegan

Simply use 100% plant-based broth and double-check your dried cranberries don't contain any honey. The rest of the recipe is naturally vegan!

Add Cheese

For a melty, decadent twist, try sprinkling the stuffed squash with grated Gruyère or crumbled goat cheese before the final bake. It adds an irresistible creamy finish.

Go Nut-Free

If you're serving someone with a nut allergy, just leave out the pecans or swap for roasted pumpkin seeds or sunflower seeds for crunch.

Mediterranean Spin

Swap cranberries and pecans for chopped sun-dried tomatoes, Kalamata olives, and toasted pine nuts. Add a sprinkle of feta for a delicious Mediterranean flair.

Protein Boost

Stir cooked chickpeas or lentils into the stuffing for extra protein and heartiness-perfect for making this a stand-alone meal.

Serving Suggestions

Serve each stuffed squash half as a hearty main with a crisp green salad tossed in lemony vinaigrette. For a festive spread, pair with roasted Brussels sprouts, steamed green beans, or a tangy cranberry sauce. Garnish with extra fresh parsley or a handful of pomegranate seeds for a pop of color and flavor!

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place squash halves in the oven at 350°F (175°C) for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. The stuffed squash also freezes well-wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Stuffed Butternut Squash with Wild Rice (FAQ)

Q: Can I make this recipe ahead of time?

A: Absolutely! You can roast the squash and prepare the stuffing a day in advance. Store separately, then stuff and bake just before serving for best results.

Q: Can I use a different type of squash?

A: Yes! Acorn, delicata, or even kabocha squash work well. Just adjust roasting times based on size and density.

Q: Is this recipe gluten-free?

A: Yes, this Stuffed Butternut Squash with Wild Rice recipe is naturally gluten-free-just double-check all packaged ingredients to be safe.

We hope you love this festive, flavor-packed Stuffed Butternut Squash with Wild Rice as much as we do! It's the perfect dish for sharing, and every bite is pure comfort. If you try this recipe, let us know how it turned out-leave a comment or a star rating below!