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Stuffed Butternut Squash with Wild Rice

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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.

Ingredients

Scale

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

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