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

Stuffed butternut squash with whole wheat and wild rice

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.

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Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
Recipe type: Stuffed squash, Thanksgiving main dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
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.
  • 4 medium-small butternut squashes (about 1 pound each)
  • ¾ cup raw wild rice, rinsed
  • 1 1 /2 tablespoons olive oil
  • 1 large red onion
  • 2 to 3 cloves garlic, minced
  • 2½ 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
  • ½ teaspoon dried thyme
  • 1 tablespoon salt-free mixed season blend (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
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
  5. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper).
  6. 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 squashes, place in foil-lined baking dishes, and cover.
  7. Before serving, place the squashes in a preheated 350 degree F. oven.
  8. Bake for 15 to 20 minutes, or just until well heated through.



Whole wheat and wild rice-stuffed butternut recipe

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

Whole wheat and wild rice-stuffed butternut recipe 2

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15 comments on “Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing

  1. Martha

    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.

  2. Nava Post author

    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.

  3. Christine

    Love the presentation. Am attempting a Vegan Thanksgiving this year, wish me luck!

    I’m not crazy about the texture of wild rice, so I’m going to try this with quinoa and add chopped roasted walnuts.

    I might replace the OJ with another liquid as the soup I’m planning will be on the sweet side also.

  4. Nava Post author

    HI Christine, I recently retested, and your comment reminded me that I needed to amend the recipe. A couple of readers found the OJ flavor too pronounced, so I dialed it way back to 1/4 cup, and for the remaining liquid substituted vegetable broth. I think that should be to everyone’s liking! And I think doing this with quinoa is a very good idea. I hope you enjoy it.

  5. jessica

    Hi there, this sounds like a fantastic recipe. But I am confused, in the ingredients you mention bread and vegetable broth, but there are not used in the directions at all.

  6. Nava Post author

    Hi Jessica, the bread and broth are in the category of “remaining ingredients” mentioned in paragraph five of instructions. So I added a little clarification in case other readers also found this vague. I hope you like this, if you try it!

  7. Katherine

    Quick question,
    it lists 1/2 dried thyme. Should this be 1/2 ts. or TB? Thanks! Beautiful recipe.

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  10. Ken Robertson

    Loved it but did not put the orange juice in. Will try next time with the juice. A very yummy dish indeed, thanks.

  11. Nava Post author

    Tina, you can definitely make this the night before. Maybe stop a little short of the recommended baking time. Then heat through as needed just before serving.

  12. David A.

    I had this at a friends home for Thanksgiving,and I happen to Love squash. This
    dish blew my mind it was so tasty and moist. I absolutely Loved It. Dave

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