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

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.

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

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.

5 from 2 votes

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Course: Stuffed squash, Thanksgiving main dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8

Author: Veg Kitchen

Ingredients

• 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
• A few sliced fresh sage leaves or leave whole if small, optional
• 1/2 teaspoon dried thyme
• 1 tablespoon salt-free mixed season blend such as Frontier or Mrs. Dash, or to taste
• 1/2 cup vegetable broth
• Juice of 1 small orange about 1/4 cup; or omit and just use more vegetable broth
• Salt and freshly ground pepper to taste

Instructions

• 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.
• 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.
• Heat 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 (whole wheat bread through salt and pepper).
• Scoop out the squash pulp, leaving firm shells about 1/2 inch thick. Chop or dice the pulp and stir it into the wild 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.

Nutrition information
Per serving: Calories: 189; Total fat: 2g; Protein: 4g; Carbs: 37g; Sodium: 310mg

• Here are lots more winter squash recipes.
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