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Stuffed Butternut Squash with Wild Rice

Stuffed Butternut Squash with Wild Rice
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Indulge in the warmth and comfort of Stuffed Butternut Squash with Wild Rice, a delightful dish that brings together the nutty flavors of wild rice and a colorful medley of vegetables. This stunning recipe features beautifully roasted butternut squash filled with earthy mushrooms, sweet peas, fresh herbs, and optional cheese for an extra layer of richness. Perfect as a main course or a side dish, it’s ideal for cozy family dinners or festive gatherings. Easy to prepare, this wholesome meal is not only visually appealing but also packed with nutrients, making it a healthy choice for any occasion.

Ingredients

Scale
  • 2 medium butternut squash
  • 1 cup Basmati white rice
  • 1 cup wild rice
  • 2 tsp fresh thyme, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil, divided
  • 1 cup onions, finely chopped (about 2 medium onions)
  • 1 cup mushrooms, chopped
  • ½ cup frozen green peas
  • 1 tsp vegetable stock powder
  • 1 tsp salt (or to taste)
  • ½ tsp ground black pepper
  • 1 cup water (or enough to cover rice by 1 inch)
  • 1 cup shredded cheddar or mozzarella cheese (optional)
  • 2 tbsp fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Halve and deseed the butternut squash.
  2. Brush the cut sides with olive oil. Sprinkle with fresh thyme, salt, and ground black pepper. Place them cut-side down on a baking sheet. Roast in the oven for about 40–45 minutes until they are tender.
  3. In a pot, combine both basmati and wild rice with water and vegetable stock powder. Bring to a boil, then reduce heat to low. Cover and simmer for about 35–40 minutes or until both types of rice are tender. Drain any excess liquid if necessary.
  4. In a large skillet over medium heat, warm up 2 tablespoons of vegetable oil. Add onions and mushrooms; sauté until soft. Stir in frozen peas along with salt and pepper. Combine this mixture with your cooked rice.
  5. Carefully flip the roasted squash halves so they are cut-side up. Generously fill each half with the rice mixture.
  6. If using cheese, sprinkle it on top of each stuffed squash half. Return them to the oven for an additional 10 minutes until heated through and cheese is melted.
  7. Garnish your stuffed butternut squash with freshly chopped parsley before serving.

Nutrition

Find it online: https://quickholidayrecipes.com/stuffed-butternut-squash-with-wild-rice/