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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.

Author:

Elizabeth | At Elizabeth's Table

Serves:

8

Prep:

10

minutes

Cook:

50

minutes

TOtal:

60

minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Arrange the squash face down and roast 35-45 minutes until the squash is soft.
  3. Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.
  4. 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.
  5. Remove the rice from the heat and let sit 10 minutes with the lid on.
  6. Stir in the currants and pecans. Season with salt and pepper.
  7. Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!