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Wild Rice-Stuffed Winter Squash

Wild Rice-Stuffed Winter Squash recipe image
This elegant yet comforting dish transforms humble butternut squash into a hearty main course. The sweet, caramelized flesh of the roasted squash provides the perfect vessel for a savory stuffing of earthy wild rice, aromatic wild mushrooms, and toasted hazelnuts. Infused with fresh dill and parsley, the filling offers a robust texture and deep flavor profile that satisfies without being heavy. It is an ideal centerpiece for autumn or winter gatherings, offering a sophisticated vegan option that feels indulgent. The combination of nutty grains and tender vegetables creates a harmonious balance of flavors, making it a memorable addition to holiday tables or cozy weeknight dinners. Serve family-style for a sharing experience that celebrates seasonal produce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 66.4
Dietary: Gluten-free, Vegetarian
Description
This elegant yet comforting dish transforms humble butternut squash into a hearty main course. The sweet, caramelized flesh of the roasted squash provides the perfect vessel for a savory stuffing of earthy wild rice, aromatic wild mushrooms, and toasted hazelnuts. Infused with fresh dill and parsley, the filling offers a robust texture and deep flavor profile that satisfies without being heavy. It is an ideal centerpiece for autumn or winter gatherings, offering a sophisticated vegan option that feels indulgent. The combination of nutty grains and tender vegetables creates a harmonious balance of flavors, making it a memorable addition to holiday tables or cozy weeknight dinners. Serve family-style for a sharing experience that celebrates seasonal produce.
Ingredients
  • 1 lg Butternut squash
  • 1 tablespoon Sunflower oil
  • 4 ounce Mushrooms; preferably a wild
  • 2 cloves Garlic, pressed or minced
  • 3/4 teaspoon Dill seed, coarsely ground
  • 5 stalks Green onions, finely sliced
  • 3 cups Wild rice, cooked
  • 1/2 cup Hazelnuts or walnuts, lightly toasted and chopped
  • 2 tablespoons Parsley, minced
  • to taste Salt and pepper
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a lightly greased baking dish.
  3. 3
    Bake the squash until just tender enough to scoop out the flesh if desired, or until tender throughout, approximately 45-50 minutes. Remove from oven and let cool slightly. If scooping, remove some flesh to create a deeper cavity for the stuffing.
  4. 4
    While the squash bakes, heat sunflower oil in a skillet over medium heat.
  5. 5
    Add the sliced mushrooms, minced garlic, and ground dill seed to the skillet. Saut for 1 to 2 minutes, until the mushrooms appear moist and begin to soften.
  6. 6
    Stir in the green onions, cooked wild rice, 1/3 cup of the toasted nuts, and minced parsley.
  7. 7
    Season the mixture with salt and pepper to taste. Remove from heat and let cool slightly.
  8. 8
    Spoon the stuffing mixture into the squash halves, pressing down firmly with the back of a spoon to fill the cavity completely.
  9. 9
    Arrange the stuffed squash halves in a lightly greased baking dish.
  10. 10
    Sprinkle the remaining toasted nuts on top of the filling.
  11. 11
    Cover the dish with foil and bake at 350F (177C) for about 30 minutes, until the squash is steaming hot.
  12. 12
    Remove the foil and bake for an additional 10 minutes, until the top of the filling is slightly crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.4kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.5g6%
Sugars 2.7g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Wild rice takes a long time to cook (about 45-60 minutes). Ensure the rice is fully cooked before mixing it into the stuffing, or the final bake time will need to be significantly longer.

You can substitute the wild mushrooms with cremini, shiitake, oyster, or a mix of your favorite varieties for different flavor profiles.

For a richer flavor, you can roast the squash halves cut-side up with a little extra oil before stuffing them.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to prevent drying out.

Keywords: wild rice, butternut squash, stuffed squash, vegan main, wild mushrooms, holiday dinner, fall recipe, winter squash, vegetarian stuffing, hazelnuts, dill, roasted vegetables, plant based, comfort food, seasonal cooking
Read it online: https://www.chefs-mate.com/recipe/wild-rice-stuffed-winter-squash/