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Wild Rice & Mushroom Stuffed Roasted Butternut Squash

Tis the season for fresh, local squash! This affordable, low waste, and easy recipe is perfect for fall and winter.

Wild Rice & Mushroom Stuffed Roasted Butternut Squash

Total Time:

1hrs 55mins

Prep:

15mins

Cook:

1hrs 40mins

Dietary Preference(s):

Vegan, Vegetarian, Wheat Free

Ingredients

  • 1 medium-large butternut squash, halved lengthwise and save the seeds
  • olive oil
  • salt & pepper to taste
  • 2 cups cooked wild rice (about ¾ cup dry rice)
  • 2 tbsp vegan butter or olive oil
  • 1 large leek, chopped
  • 2 cups sliced mushrooms
  • 1 large apple, diced
  • 2 garlic cloves, minced
  • 1 1/2 tsp tsp dried thyme
  • 1 1/2 tbsp minced fresh sage
  • 1/2 cup vegetable broth
  • 1 tbsp butter or vegan butter
  • Cooked butternut squash (the flesh of what was roasted)
  • For the roasted seeds (optional):
  • Seeds from the butternut squash (rinsed and patted dry)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder

How to Make It

1.

Roast the butternut squash: Preheat the oven to 400F and line a large baking sheet with parchment paper. Halve the squash, scoop out the seeds and set them aside to use later. Drizzle or brush the inside of the butternut squash with olive oil and sprinkle each half of the butternut squash with a good pinch of salt and pepper. Roast for 45-60 minutes until the squash is fork-tender. Remove from the oven when done and when easy to handle, scoop out some the flesh, leaving about a half inch inside of the squash. Save the flesh for later.

2.

Optional: Bake the seeds while the butternut squash is baking; toss the seeds with 1 tbsp of olive oil, ½ tsp of salt, ½ tsp dried thyme and ½ tsp garlic powder; place on a small baking sheet lined with parchment paper and bake for about 15-20 minutes.

3.

While the squash is baking, cook the rice and once the rice is done, start making the filing.

4.

Making the filling: To a large, high-sided skillet or pot, melt the butter over medium heat and add the leeks. Cook for about 5 minutes, stirring occasionally, until softened. Add in the sliced mushrooms and cook on medium for about 5 minutes until the mushrooms are softened and starting to brown. Add the diced apples, minced garlic, dried thyme, salt, pepper and sage. Stir and cook for 1-2 minutes until fragrant. Add the broth and cook, stirring for a minute or two, scraping any browned bits from the bottom of the pan. Turn to medium-low and add 1 tbsp butter, the cooked rice and cooked butternut squash flesh, cook on medium low for 3-4 minutes, stirring to ensure all of the ingredients are combined and the broth has been absorbed. Remove the filling from the heat.

5.

Assemble the squash: Divide the filling evenly among the roasted squash halves and place back in the oven for 5-10 minutes to warm. Serve slices topped with more fresh sage and the roasted seeds.

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