Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing

Whole wheat and wild rice-stuffed butternut recipe 2

Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky of Bittersweet.

Serves: 8

  • 4 medium-small butternut squashes (about 1 pound each)
  • 3/4 cup raw wild rice, rinsed
  • 1 1 /2 tablespoons olive oil
  • 1 large red onion
  • 2 to 3 cloves garlic, minced
  • 2 1/2 cups firmly packed torn whole wheat bread
    (use gluten-free bread if you’d like)
  • 1 tablespoon sesame seeds
  • Sliced fresh sage leaves (or leave whole if small)
  • 1/2 dried thyme
  • 1 tablespoon salt-free mixed season blend
    (such as Frontier or Mrs. Dash), or to taste
  • 1 cup orange juice, preferably fresh
  • Salt and freshly ground pepper to taste

Preheat the oven to 375 degrees F.

Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife, with a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers.

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Whole wheat and wild rice-stuffed butternut recipeHeat the oil in a skillet. Add the onion and garlic and sauté until golden.

In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients.

Scoop out the squash pulp, leaving firm shells about 1/2 inch thick. Chop or dice the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

Before serving, place the squashes in a preheated 350 degree F. oven. Bake for 15 to 20 minutes, or just until well heated through.

Variation: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.

Whole wheat and wild rice-stuffed butternut recipe 2

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9 Responses to “Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing”

  1. [...] Butternut Squash with Whole Wheat, Wild Rice, and Onion Stuffing [...]

  2. [...] has to go – and it doesn’t mean the meal has to be any less savory and filling. Try making a hearty squash dish or a vegetable pot pie, and of course we can’t forget the pumpkin pie! Be conscious of your use [...]

  3. [...] could double as a side for omnivores and an entree for vegans/vegetarians.  Today, I settled on this recipe; even though I hadn’t made it before, it just looked too good to pass up.  And it turned out [...]

  4. [...] Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing [...]

  5. Martha says:

    I made this for our Thanksgiving Dinner.

    Next time I will not bake the stuffing, it was delicious prior to cooking but not as tasty after cooking. This would be a delicious cold salad without the squash or cooking.

  6. Jennifer W says:

    Looked delicious in the pictures, but tasted like nothing but spice, it was overwhelming.

  7. Diane says:

    I tried this recipe and thought it very good. However, next time, I will not add the orange juice. I think the oj makes it too sweet, and I don’t think stuffing should be ‘sweet’. I thought the oj taste was too overwhelming and took away from the rest of the dish.

  8. Nava says:

    Jennifer and Diane, thanks for your feedback. I will definitely take that into account next time I make this; give it a fresh eye (or palate, as the case may be) before presenting it again next Thanksgiving.

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