Stuffed Butternut Squash with Wild Rice

Hey Y’all, Let’s Stuff Some Magic Into This Squash!

Picture this: Crisp autumn air, your kitchen smelling like earthy herbs and caramelized squash, and a dish that lands on the table looking like it waltzed out of a cozy gourmet magazine. That’s what we’re whipping up today—Stuffed Butternut Squash with Wild Rice. This ain’t just a side dish, friends; it’s a flavor-packed centerpiece that’ll make your crew’s jaws drop. Whether you’re hosting Friendsgiving, needing a meatless Monday marvel, or just craving something that hugs your soul, this recipe’s your ticket. And guess what? No fancy skills required. Just a sharp knife, a trusty baking sheet, and that fearless home-cook spirit we all share. I live for these moments—where humble ingredients like wild rice and butternut squash transform into something downright legendary. So tie on that apron, crank up some tunes, and let’s turn these gorgeous gourds into edible art that tastes as incredible as it looks!

The Squash That Started It All

Stuffed Butternut Squash with Wild Rice

Print Recipe

Beautifully roasted and filled with a flavorful rice and veggie mix, this stuffed butternut squash is a stunning centerpiece or satisfying side. Earthy mushrooms, sweet peas, and fresh herbs make it cozy and crave-worthy—cheese on top optional but highly recommended.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins

Ingredients

Scale 1x2x3x

2 medium butternut squash

2 tsp fresh thyme, finely chopped

1 tbsp olive oil

1 cup Basmati white rice, uncooked

1 cup wild rice, uncooked

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

Preheat oven to 400°F (200°C). Halve and deseed the butternut squash. Brush with olive oil, sprinkle with thyme, salt, and pepper. Roast cut-side down for 40–45 minutes, until tender.

Meanwhile, cook basmati and wild rice together in a pot with water and vegetable stock powder. Simmer covered for 35–40 minutes or until tender. Drain excess liquid.

In a large skillet, heat 2 tbsp oil. Sauté onions and mushrooms until soft, then stir in peas, salt, and pepper. Combine with cooked rice.

Flip roasted squash halves cut-side up. Fill generously with the rice mixture.

Top with cheese if using, and return to oven for 10 minutes until heated through and cheese is melted.

Garnish with parsley before serving.

Nutrition

• Calories: 280
• Sugar: 6g
• Sodium: 360mg
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 5mg (with cheese)

Let me take you back to my first Thanksgiving hosting gig. Picture me: 23, sweating bullets, trying to impress my now-wife’s entire family. I’d roasted a turkey (success!), nailed the gravy (miracle!), but my “grand finale” side dish? A sad, lonely butternut squash. Halfway through dinner, my future father-in-law—a man who’s never met a pun he didn’t love—grinned and said, “Wyatt, this squash is beautiful… shame it’s emptier than my wallet after Black Friday!” Cue roaring laughter. Mortified but inspired, I spent weeks perfecting a stuffing worthy of that glorious gourd. The version you’re getting today? Born from that hilarious kitchen fail. Now, it’s my go-to for winning over crowds, especially skeptical uncles. Pro tip: Always stuff your squash… and your life with folks who laugh with you!

Gather Your Flavor All-Stars

Here’s your dream team! Pro tip: Prep everything before firing up the stove—it’s a game-changer.

• 2 medium butternut squash – Pick ’em heavy for their size with smooth, matte skin. No soft spots! Swap for acorn squash if you dig sweeter vibes.
• 2 tsp fresh thyme – Fresh is non-negotiable here! Dried works in a pinch (use ¾ tsp), but fresh adds grassy brightness.
• 1 tbsp olive oil – Extra virgin for max flavor. Avocado oil works too.
• 1 cup Basmati white rice + 1 cup wild rice – Basmati’s floral notes balance wild rice’s chew. Sub brown rice for nuttiness (adjust cook time!).
• 2 tbsp vegetable oil, divided – For sautéing. Butter adds richness if you’re not vegan.
• 1 cup onions, finely chopped – Yellow onions bring sweetness. Red onions add punch!
• 1 cup mushrooms, chopped – Cremini or shiitake pack umami magic. No ’shrooms? Lentils add great texture.
• ½ cup frozen green peas – Tiny pops of sweetness! Frozen keeps ’em bright—no thawing needed.
• 1 tsp vegetable stock powder – Flavor bomb! Better Than Bouillon is my ride-or-die.
• 1 tsp salt + ½ tsp black pepper – Season in layers! Taste as you go.
• 1 cup water – Or veggie broth for extra oomph.
• 1 cup shredded cheese (optional) – Sharp cheddar or melty mozz? Yes, please. Vegan? Nutritional yeast slaps.
• 2 tbsp fresh parsley – The confetti finish! Chives or basil rock too.

Let’s Build Some Deliciousness, Step-by-Step!

Step 1: Preheat oven to 400°F (200°C). Halve squash lengthwise—watch those fingers! Scoop out seeds (save ’em for roasting later!). Brush flesh with olive oil, sprinkle with thyme, salt, and pepper. Place cut-side down on a parchment-lined sheet. Roast 40-45 mins until fork-tender. 👉 Wyatt’s Hack: Roasting cut-side down steams the squash in its own juices = no dryness!

Step 2: While squash roasts, rinse both rices in a fine mesh strainer. Add to a pot with water and stock powder. Liquid should cover rice by 1 inch—top up if needed. Bring to a boil, then simmer covered 35-40 mins. Drain excess liquid. 👉 Wyatt’s Hack: Fluff rice with a fork ASAP to prevent clumping!

Step 3: Heat 1 tbsp oil in a skillet over medium. Sauté onions 3 mins until soft. Add mushrooms—cook 5-7 mins until golden and fragrant. Stir in peas, salt, and pepper. Remove from heat. Fold veggie mix into cooked rice. Taste! Need more salt? More pepper? Now’s the time. 👉 Wyatt’s Hack: Deglaze the skillet with 1 tbsp broth or wine for bonus flavor!

Step 4: Flip roasted squash halves so they’re cut-side up (like little boats!). Generously mound rice filling into each half—pack it in! Sprinkle cheese if using. Return to oven for 10 mins until cheese melts and filling is piping hot. 👉 Wyatt’s Hack: Broil 1-2 mins at the end for bubbly, golden cheese!

Step 5: Garnish with fresh parsley. Serve hot and watch eyes light up!

Plating Like a Pro (Minimal Effort, Max Wow)

Slide each stuffed half onto a colorful plate or rustic board. Drizzle with tahini or balsamic glaze for flair. Pair with simple greens—arugula with lemon vinaigrette cuts the richness. For a hearty meal, add crispy chickpeas or seared chicken sausage on the side. Family-style? Arrange all four halves on a big platter with fresh herbs scattered around. Boom—insta-worthy!

Mix It Up! 5 Tasty Twists

This recipe’s a canvas—paint it your way!

• Thanksgiving Remix: Add ½ cup dried cranberries + ⅓ cup toasted pecans to the rice. Swap cheddar for goat cheese!
• Mediterranean Magic: Stir in ¼ cup chopped sun-dried tomatoes + 2 tbsp chopped Kalamata olives. Top with feta!
• Protein Power: Fold 1 cup cooked lentils or ground turkey into the filling.
• Vegan Vibes: Skip cheese, add 2 tbsp nutritional yeast + ¼ cup toasted pumpkin seeds.
• Spice Lover’s: Add ½ tsp smoked paprika + pinch of cayenne to the rice. Garnish with pickled jalapeños!

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my taste in band tees! Early versions used only wild rice—tasty but tooth-breaking. Blending basmati was the revelation! Also: once, mid-dinner party, I realized I’d forgotten the rice was simmering. Burnt. Rice. Disaster! I salvaged it by using quinoa I had stashed (phew!). Now? I set timers like my life depends on it. Moral: Even kitchen fails make great stories (and better cooks!). Make it yours—add more herbs, play with textures, or stuff delicata squash for single-serve cuteness. Food’s meant to be fun, y’all!

Your Burning Questions, Answered!

Q: Can I prep this ahead?
A: Absolutely! Roast squash + make filling up to 2 days ahead. Store separately in fridge. Assemble (add cheese) and bake 15-20 mins before serving.

Q: My squash is rock-hard after roasting! What gives?
A: Squash sizes vary! If still firm, add ¼ cup water to the sheet pan, cover loosely with foil, and bake another 10-15 mins. Still tough? Ya bought a dud. Happens to the best of us!

Q: Can I freeze stuffed squash?
A: The filling freezes beautifully for 3 months! Thaw overnight, stuff fresh-roasted squash, and bake. Freezing whole stuffed squash? Texture gets mushy. Not recommended.

Q: Help! My rice is soggy/undercooked.
A> Too wet? Uncover the pot last 5 mins to evaporate liquid. Undercooked? Add 2 tbsp water, cover, and simmer 5 more mins off-heat. Rice ratios are forgiving—trust the fork test!

Nutritional Goodness (Per Serving)

Calories: 280 • Total Fat: 8g • Saturated Fat: 2g • Cholesterol: 5mg (with cheese) • Sodium: 360mg • Carbs: 45g • Fiber: 6g • Sugars: 6g • Protein: 7g
Prep: 20 mins • Cook: 50 mins • Total: 1 hr 10 mins • Level: Intermediate

Final Thoughts

There’s something downright magical about scooping into a perfectly roasted butternut squash, steam curling up from wild rice tucked into every golden crevice. This dish isn’t just food—it’s a moment. It’s rustic meets refined, hearty yet wholesome, and cozy enough to feel like a hug in edible form. Whether you’re hosting your fanciest Friendsgiving or just feeding your Tuesday soul, this stuffed squash shows up and shows off. And here’s the real win: it’s wildly customizable and totally forgiving—just like every good comfort dish should be. So go ahead, get a little messy, trust your taste buds, and make it your own. The oven’s on. The vibes are high. And dinner? She’s a stunner.