Wild Rice Stuffed Butternut Squash
Wild Rice Stuffed Butternut Squash is a delicious and stunning recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.
Elizabeth | At Elizabeth's Table
- 1 Large Butternut Squash, halved lengthwise & seeds removed
- 2 Shallots, sliced
- 4 Garlic Cloves, sliced
- 20 Leaves Sage, chopped, + more for garnish
- 1 1/2 Cup Uncooked Wild Rice
- 3/4 Cup Currants
- 3/4 Cup Pecans
- Salt & Pepper, to taste
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Arrange the squash face down and roast 35-45 minutes until the squash is soft.
- Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.
- Add the rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes.
- Remove the rice from the heat and let sit 10 minutes with the lid on.
- Stir in the currants and pecans. Season with salt and pepper.
- Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!