Vegan Butternut Squash with Wild Rice & Onion Stuffing

Even those of us who’ve given up the bird still want a showstopper for the table, and this vegan butternut squash stuffed with whole wheat bread, wild rice, and caramelized onions delivers exactly that. For more make-ahead holiday menu ideas, check out my Vegan Thanksgiving Cookbook and Vegan Christmas Cookbook. Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

• Butternut squash. Look for squashes small enough to serve as individual portions (about 1 pound each) that can stand upright once halved. Delicata, acorn, or sweet dumpling squash all work as substitutes - just adjust the roasting time for size.
• Wild rice. Its chewy texture and nutty flavor hold up beautifully inside a roasted squash. A wild rice blend works too, or swap in cooked brown rice or quinoa if that's what you have on hand.
• Whole wheat bread. Torn into pieces, it soaks up the broth and stuffing flavors just like a classic bread stuffing. Use a certified gluten-free bread to make the whole dish gluten-free.
• Red onion and garlic. Sautéed until golden, they build the savory base of the stuffing. Any onion you have on hand will work in a pinch.
• Sesame seeds and fresh herbs. Sage and a pinch of dried thyme give the stuffing its cozy, Thanksgiving flavor, while sesame seeds add a subtle crunch and nutty depth.
• Orange juice and vegetable broth. A splash of fresh orange juice brightens the stuffing, while vegetable broth keeps everything moist. Use all broth if you'd rather skip the citrus.

Helpful Tips

Bake the squash ahead of time. The initial roasting step - wrapping the squash in foil and baking until just tender - can be done up to a day in advance. Let it cool, scoop out the pulp, and store the shells and filling separately in the fridge until you're ready to stuff and finish baking.

Don't skip resting the rice. Wild rice can take 40 minutes or more to fully absorb its cooking liquid. Let it sit, covered, for a few minutes once the water is absorbed so the grains finish plumping up.

Taste the stuffing before you stuff. Since the bread, wild rice, and vegetables are all already cooked, taste the stuffing mixture before filling the squash and adjust the salt, pepper, or thyme to your liking.

Watch the squash size. Smaller squashes cook faster and are easier to serve as individual portions. If yours are on the larger side, add a few extra minutes to the initial roasting time and check for doneness by piercing the narrow neck with a knife.

Reheat gently. Since the squash and stuffing are both already cooked by the time you get to the final bake, that step is really just about heating everything through. A covered dish in a moderate oven keeps the filling moist instead of drying it out.

Variations

• Swap the squash. Hubbard, delicata, sweet dumpling, and golden nugget squash are all great stuffable alternatives to butternut.
• Add dried fruit. A handful of dried cranberries or chopped dried apricots stirred into the stuffing adds a touch of sweetness that pairs perfectly with the wild rice.
• Go nutty. Toasted pecans or walnuts add crunch and richness - stir them in along with the sesame seeds.
• Make it a pilaf instead. Skip the squash shells altogether and serve the wild rice stuffing on its own as a side dish, similar to this Cranberry-Pear Wild Rice Stuffing.
• Change the grain. Quinoa or brown rice can stand in for the wild rice if that's what's in your pantry, with great results.
• Spice it up. A pinch of smoked paprika or a dash of cayenne in the stuffing adds warmth without overpowering the other flavors.

Serving Ideas

This stuffed squash is hearty enough to serve as the main event at a vegan Thanksgiving or holiday dinner - set it in the center of the table alongside the rest of your vegetarian and vegan Thanksgiving spread. A scoop of Vegan Sweet Potato Casserole or a simple green salad rounds out the meal nicely.

For a smaller gathering, it also works beautifully as a plated first course or a satisfying vegan main dish any night of the week - just pair it with a simple soup or salad to round out the plate.

Storing & Freezing

Leftover stuffed squash keeps well in the refrigerator for up to 4 days. Store it in an airtight container, or cover the baking dish tightly with foil.

To freeze, let the stuffed squash cool completely, then wrap each half tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 350 degree F oven until warmed through.

More Vegan Thanksgiving Recipes

If you loved this recipe, here are a few more you might enjoy:

• Rice and Pecan-Stuffed Squash
• Cranberry-Pear Wild Rice Stuffing
• Maple-Glazed Butternut Squash
• 6 Vegan Stuffings for Thanksgiving & Beyond

Recipe

Vegan Butternut Squash with Wild Rice & Onion Stuffing

4.78 from 18 votes

Roasted butternut squash halves stuffed with whole wheat bread, wild rice, and caramelized onions — a hearty, vegan centerpiece for Thanksgiving or any holiday table.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 servings

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Ingredients

• 4 medium-small butternut squashes about 1 pound each
• ¾ cup raw wild rice rinsed
• 1 ½ tablespoons olive oil
• 1 large red onion
• 2 to 3 cloves garlic minced
• 2 ½ cups whole wheat bread torn, firmly packed; use gluten-free bread if you'd like
• 1 tablespoon sesame seeds
• A few sliced fresh sage leaves or leave whole if small, optional
• ½ teaspoon dried thyme
• 1 tablespoon mixed season blend salt-free, such as Frontier or Mrs. Dash, or to taste
• ½ cup vegetable broth
• Juice of 1 small orange about ¼ cup; or omit and just use more vegetable broth
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Preheat the oven to 375 degrees F.
• Wrap the whole squashes in foil and place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow neck with a knife and feel 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 surrounding fibers.
• Meanwhile, 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. Remove from the heat and let sit, covered, for a few minutes to finish steaming.
• Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté until golden, about 5 to 7 minutes.
• In a mixing bowl, combine the cooked wild rice with the sautéed onion and garlic, then stir in the whole wheat bread, sesame seeds, sage, thyme, seasoning blend, vegetable broth, orange juice, and salt and pepper. Taste and adjust the seasoning as needed.
• Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squash shells with the mixture, place in foil-lined baking dishes, and cover.
• Before serving, place the stuffed squashes, still covered, in a preheated 350 degree F oven.
• Bake for 15 to 20 minutes, or just until heated through, then serve.

Nutrition (Estimate per Serving)

Calories: 230kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 320mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 39894IUVitamin C: 80mgCalcium: 213mgIron: 3mg

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