If you are craving a dish that perfectly balances hearty comfort and vibrant flavors, this Stuffed Butternut Squash with Wild Rice Recipe is your new best friend. Imagine tender roasted butternut squash halved and filled with a delightful mix of nutty wild rice, fresh herbs, sautéed mushrooms, and a sprinkle of melty cheese—each bite offers a comforting, earthy hug. This dish is not only a feast for the senses but also a beautiful centerpiece for any meal that feels both wholesome and a little bit special.
Ingredients You’ll Need
The magic of this Stuffed Butternut Squash with Wild Rice Recipe is all in the simple, wholesome ingredients. Each one adds a unique layer—whether it’s the natural sweetness of the squash, the chewy texture of wild rice, or the burst of freshness from herbs and peas. These staples come together effortlessly to create a dish that is as nutritious as it is delicious.
- 2 medium butternut squash: The star of the dish, roasted until tender and naturally sweet.
- 2 tsp fresh thyme, finely chopped: Adds a fragrant, herbal note that complements the squash beautifully.
- 1 tbsp olive oil: Used for roasting, bringing out the squash’s natural sugars.
- 1 cup Basmati white rice, uncooked: Provides a delicate, fluffy base for the stuffing.
- 1 cup wild rice, uncooked: Brings a nutty flavor and chewy texture contrast to the dish.
- 2 tbsp vegetable oil, divided: For sautéing the vegetables, adding richness without overpowering.
- 1 cup onions, finely chopped (about 2 medium onions): Adds sweetness and depth upon sautéing.
- 1 cup mushrooms, chopped: Earthy and hearty, mushrooms create a satisfying umami flavor.
- ½ cup frozen green peas: Offering pops of color and freshness with every bite.
- 1 tsp vegetable stock powder: Enhances the overall flavor of the rice mixture.
- 1 tsp salt (or to taste): Essential for bringing out the nuances of all ingredients.
- ½ tsp ground black pepper: Adds just the right amount of subtle heat.
- 1 cup water (or enough to cover rice by 1 inch): For perfectly cooking the rice.
- 1 cup shredded cheddar or mozzarella cheese (optional): A melty, gooey topping that turns up the comfort factor.
- 2 tbsp fresh parsley, finely chopped (for garnish): Brightens and freshens the final presentation.
How to Make Stuffed Butternut Squash with Wild Rice Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Carefully halve the butternut squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle the fresh thyme, salt, and pepper evenly over them. Place the squash halves cut-side down on a baking tray to ensure they roast evenly and become tender and sweet in about 40 to 45 minutes. This roasting step caramelizes the squash’s natural sugars, creating a rich, comforting base for your stuffing.
Step 2: Cook the Wild and Basmati Rice
While the squash roasts, combine the basmati and wild rice in a pot with enough water to cover by about an inch. Stir in the vegetable stock powder for that extra boost of flavor, then bring to a simmer and cover. Let the rice cook gently for 35 to 40 minutes until tender, then drain any excess water. The contrasting textures of basmati’s fluffiness and wild rice’s chewiness make this mixture the perfect filling for the squash.
Step 3: Sauté Onions, Mushrooms, and Peas
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onions and mushrooms, cooking them until they soften and release their juices—this creates a beautiful umami foundation. Stir in the frozen green peas, salt, and black pepper, cooking for a few more minutes to bring the flavors together. This sautéed vegetable medley adds moisture and earthiness that complements the rice beautifully.
Step 4: Combine the Rice and Vegetables
Mix the cooked rice into your sautéed vegetables right in the skillet or a bowl. This step blends all those wonderful flavors and ensures your stuffing is perfectly seasoned before it goes into the squash. The warm, fragrant mixture will impress you with its balance of herbs, textures, and savory notes.
Step 5: Stuff the Squash
Take your roasted butternut squash halves out of the oven, carefully flipping them cut-side up. Generously fill each half with the rice and vegetable mixture, mounding it slightly so each bite is loaded with flavor. If you’re using cheese, sprinkle it evenly on top now to let it melt to golden perfection in the final step.
Step 6: Final Bake and Garnish
Return the stuffed squash to the oven for about 10 minutes, just long enough to heat through fully and melt the cheese if using. The bubbling, golden cheese adds a luscious texture that feels indulgent but never heavy. Finish with a sprinkle of fresh parsley before serving to add a bright pop of color and freshness that perfectly contrasts the warm squash and rice filling.
How to Serve Stuffed Butternut Squash with Wild Rice Recipe
Garnishes
A simple sprinkle of freshly chopped parsley not only adds vibrant color but also a fresh herbal touch that balances the earthy richness of the dish. For a bit more bite and complexity, consider toasted nuts like pecans or walnuts as an optional topping. Drizzles of balsamic glaze or a squeeze of fresh lemon juice can also elevate the flavor profile beautifully.
Side Dishes
The wonderful thing about this Stuffed Butternut Squash with Wild Rice Recipe is it can shine both as a main event or alongside other dishes. Pair it with a crisp green salad for a light contrast or some roasted Brussels sprouts for added texture and flavor depth. A simple bowl of warm soup also complements the heartiness of the squash and rice for a cozy meal.
Creative Ways to Present
Beyond the classic halved squash presentation, try slicing the stuffed squash into thick wedges for easy serving at a dinner party or festive gathering. Another charming idea is to scoop out some extra flesh after roasting, mix it into the rice stuffing, and stuff smaller acorn or delicata squashes for bite-sized, festive appetizers. This versatility makes the dish as fun to serve as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Butternut Squash with Wild Rice can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the cheese topping intact helps maintain moisture and flavor, but if you plan to reheat later, you can also leave the cheese off initially and add it fresh before reheating for that perfect melted finish.
Freezing
This dish freezes beautifully, making it perfect for meal prepping or busy weeknights. To freeze, wrap individual stuffed squash halves tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your leftover stuffed butternut squash in a preheated oven at 350°F (175°C) until warmed through—usually around 20 minutes. This method keeps the squash tender and the rice filling moist. Avoid microwaving if you can, as it tends to dry out the squash and rice. If reheating from frozen, bake covered with foil for about 40-50 minutes.
FAQs
Can I use other kinds of rice for this Stuffed Butternut Squash with Wild Rice Recipe?
Absolutely! While the combination of basmati and wild rice provides a lovely texture and nutty flavor, you can substitute with brown rice, quinoa, or even barley based on your preference and pantry staples. Just be mindful of cooking times and liquid ratios.
Is this recipe vegetarian or vegan?
This Stuffed Butternut Squash with Wild Rice Recipe is vegetarian as written. To make it vegan, simply omit the cheese or use a plant-based cheese alternative, and ensure your vegetable stock powder is free from animal products.
Can I prepare the stuffing in advance?
Yes! The rice and sautéed vegetable stuffing can be made a day ahead and stored in the fridge. When ready to bake, stuff the roasted squash and proceed with the final baking step for a stress-free meal.
What cheese works best for this recipe?
Cheddar and mozzarella are classic choices for their melting qualities and mild flavors, but feel free to experiment with Gruyère, fontina, or even a tangy goat cheese to add a different twist to the dish.
How do I know when the butternut squash is fully cooked?
The best test is to pierce the thickest part of the squash with a fork or knife; it should slide in easily when the squash is done roasting. The flesh should feel soft and tender but not mushy.
Final Thoughts
This Stuffed Butternut Squash with Wild Rice Recipe is truly a celebration of cozy, wholesome flavors and comforting textures. It’s a lovely way to showcase seasonal produce in a dish that feels both nourishing and special. Whether you’re feeding a family or impressing guests, this recipe will quickly become a beloved staple in your kitchen. Give it a try—you’ll be so glad you did!
Print
Stuffed Butternut Squash with Wild Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Stuffed Butternut Squash with Wild Rice is a hearty and flavorful vegetarian dish perfect for a cozy meal. Roasted butternut squash halves are filled with a savory wild and basmati rice mixture sautéed with onions, mushrooms, and peas, then topped with melted cheese and fresh parsley for a delicious finish.
Ingredients
Butternut Squash
- 2 medium butternut squash
- 2 tsp fresh thyme, finely chopped
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper
Rice and Filling
- 1 cup Basmati white rice, uncooked
- 1 cup wild rice, uncooked
- 1 tsp vegetable stock powder
- 1 cup water (or enough to cover rice by 1 inch)
- 2 tbsp vegetable oil, divided
- 1 cup onions, finely chopped (about 2 medium onions)
- 1 cup mushrooms, chopped
- ½ cup frozen green peas
Topping and Garnish
- 1 cup shredded cheddar or mozzarella cheese (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise, remove the seeds, then brush the cut sides with olive oil. Sprinkle with fresh thyme, salt, and black pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 to 45 minutes until the flesh is tender.
- Cook the Rice: While the squash roasts, combine the basmati and wild rice in a pot with water and vegetable stock powder. Cover and simmer on low heat for 35 to 40 minutes until the rice is cooked and tender. Drain any excess liquid once done.
- Sauté Vegetables: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chopped onions and mushrooms and sauté until they become soft and translucent. Stir in the frozen green peas, salt, and pepper, cooking briefly until the peas are heated through. Combine this vegetable mixture thoroughly with the cooked rice.
- Stuff the Squash: Remove the roasted butternut squash from the oven and carefully flip the halves so the cut side is facing up. Generously fill each squash half with the rice and vegetable mixture, distributing evenly.
- Add Cheese and Finish Baking: If desired, sprinkle shredded cheddar or mozzarella cheese on top of the stuffed squash halves. Return them to the oven and bake for an additional 10 minutes, or until the cheese has melted and the filling is heated through.
- Garnish and Serve: Remove the stuffed squash from the oven and garnish with freshly chopped parsley before serving to add a burst of color and freshness.
Notes
- Substitute other rice varieties if preferred but keep total quantity consistent to maintain filling texture.
- Omit cheese or use a plant-based alternative to make this recipe vegan.
- For extra flavor, add chopped nuts or dried cranberries to the rice mixture.
- Ensure squash is roasted cut-side down to achieve tender flesh without drying out.
- This dish can be prepared ahead by cooking the rice filling in advance and assembling just before baking.
