Name: Stuffed Butternut Squash with Wild Rice and Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium butternut squash; 1 teaspoon fresh thyme, finely chopped; 1/2 tablespoon olive oil; 1/2 cup Basmati white rice, uncooked; 1/2 cup wild rice, uncooked; 1 tablespoon vegetable oil, divided; 1/2 cup onions, finely chopped (approximately one onion); 1/2 cup mushrooms, chopped; 1/4 cup frozen green peas; 1/2 teaspoon vegetable stock powder; 1/2 teaspoon salt, or more to taste; 1/4 teaspoon ground black pepper; 1/2 cup water (or enough to cover rice by one inch); 1/2 cup shredded cheddar cheese or mozzarella cheese (optional); 1 tablespoon fresh parsley, finely chopped (for garnish)

Jump to Recipe· 4.3 from 68 reviews

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Nothing quite compares to the cozy, hearty goodness of this Stuffed Butternut Squash with Wild Rice and Vegetables Recipe. It’s a perfect harmony of tender roasted squash hugging a flavorful, slightly creamy wild rice and vegetable filling, bursting with fresh herbs and just the right amount of melted cheese. This dish isn’t just a feast for your taste buds, it’s a comforting experience that feels homemade and special all at once, ideal for a delightful dinner with family or friends.

Ingredients You’ll Need

A roasted butternut squash half is hollowed out and filled with a mixture of rice, mushrooms, small green peas, and some melted white cheese, sprinkled with chopped green herbs on top. A bronze spoon is scooping the filling out of the squash, showing the soft, textured inside of the orange squash shell with a smooth outer skin. The stuffed squash sits on a white plate, all placed on a white marbled surface. The lighting highlights the warm colors and soft textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Stuffed Butternut Squash with Wild Rice and Vegetables Recipe lies in its simple yet thoughtfully balanced ingredients. Each component adds a unique element, from the nutty, chewy wild rice to the sweet, soft butternut squash, creating a dish rich in texture, flavor, and color.

1 medium butternut squash: The star of the dish with a naturally sweet, velvety texture perfect for stuffing.
1 teaspoon fresh thyme, finely chopped: Adds an earthy, aromatic hint that complements the squash beautifully.
1/2 tablespoon olive oil: Used to give the squash a lovely roasted finish and prevent sticking.
1/2 cup Basmati white rice, uncooked: Provides a fragrant, fluffy base for the filling.
1/2 cup wild rice, uncooked: Adds a nutty flavor and chewy texture for a satisfying bite.
1 tablespoon vegetable oil, divided: For sautéing vegetables and building flavors.
1/2 cup onions, finely chopped: Brings sweetness and depth to the filling.
1/2 cup mushrooms, chopped: Adds earthiness and umami complexity.
1/4 cup frozen green peas: Pops of color and bursts of sweetness.
1/2 teaspoon vegetable stock powder: Intensifies savory flavors throughout the filling.
1/2 teaspoon salt, or more to taste: Essential for balancing the overall flavors.
1/4 teaspoon ground black pepper: Adds a subtle warmth and depth.
1/2 cup water (or enough to cover rice by one inch): Needed to cook the rice perfectly and keep it moist.
1/2 cup shredded cheddar cheese or mozzarella cheese (optional): Melts to golden perfection, creating a luscious topping.
1 tablespoon fresh parsley, finely chopped: A fresh, vibrant garnish to finish the dish with color and brightness.

How to Make Stuffed Butternut Squash with Wild Rice and Vegetables Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 350 F and slice your butternut squash lengthwise. Scoop out the seeds and place the halves cut side up on a baking sheet. Brush each half with olive oil and sprinkle the finely chopped thyme evenly over the top. Pop these into the oven to roast for 45 minutes until the flesh is tender and easily pierced with a fork. Roasting the squash gently caramelizes its natural sugars, developing a rich, sweet flavor that sets the stage for the entire dish.

Step 2: Prepare the Rice

While the squash roasts, rinse both Basmati and wild rice thoroughly under cold water. This step removes excess starch, ensuring the rice cooks up fluffy rather than sticky. Set the rinsed rice aside and then heat vegetable oil in a large pot over medium-high heat. Sauté the chopped onions and mushrooms until the onions soften and become translucent, about 2 to 3 minutes. This quick sauté releases their natural sweetness and adds a pleasant earthiness, building depth for your filling.

Step 3: Cook the Rice and Vegetables Together

Add the rinsed rice into the pot with the sautéed onions and mushrooms, stirring to combine. Then toss in frozen peas, vegetable stock powder, salt, and pepper. Stir everything well to mix the flavors. Pour in about 1 cup of water — just enough to cover the rice and veg by about an inch — and bring the mixture to a gentle simmer. Lower the heat to keep a soft simmer, cover the pot, and let the rice cook for 25 to 30 minutes. Check to ensure the liquid is absorbed, then turn off the heat and let it sit covered for another 10 to 15 minutes. This resting time allows the rice to settle and become slightly creamy, making the filling delightfully moist and flavorful.

Step 4: Scoop and Combine

Once the butternut squash is tender, allow it to cool slightly so you can handle it without burning yourself. Carefully scoop out the pulp, leaving about a 1/2-inch thick shell to hold the filling. Add the scooped pulp to your cooked rice and vegetable mixture, then stir gently to combine. The tender squash pulp adds a silky texture and subtle sweetness that ties the filling together perfectly.

Step 5: Assemble and Finish Baking

Divide the warm rice and vegetable filling evenly between the two butternut squash shells. If you love that extra cheesy, golden crust, sprinkle your preferred shredded cheese on top. Place the stuffed squash back in the oven and broil on high for about 3 minutes, or until the cheese just melts and turns a gorgeous golden brown. Keep a close eye on it at this stage — broilers work fast and can burn cheese quickly! Let the stuffed squash cool for a few minutes before serving, then add a sprinkle of fresh parsley for a bright, herbaceous finish.

How to Serve Stuffed Butternut Squash with Wild Rice and Vegetables Recipe

Garnishes

A sprinkle of fresh parsley adds a lively color and fresh flavor contrast to the rich, roasted butternut squash and wild rice filling. Consider adding toasted pumpkin seeds or walnuts for crunch and a nutty boost that works beautifully with the dish’s flavors.

Side Dishes

This dish beautifully stands on its own but pairs excellently with a crisp green salad dressed in tangy lemon vinaigrette or a side of roasted Brussels sprouts. These sides add brightness and lightness, balancing the heartiness of the stuffed squash.

Creative Ways to Present

Serve the stuffed squash halves on rustic wooden platters or vibrant ceramic plates for a welcoming, homey vibe. If you’re feeling festive, sprinkle pomegranate seeds over the top for a jewel-like pop of color and a hint of tart sweetness that elevates the entire dish.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The stuffed butternut squash keeps well for 3 to 4 days, making it a convenient and delicious option for quick lunches or dinners throughout the week.

Freezing

If you want to save the stuffed butternut squash for longer, it freezes beautifully. Wrap each stuffed half tightly in plastic wrap and then foil to protect against freezer burn. Frozen, it can be kept for up to 3 months without losing its flavor and texture.

Reheating

To reheat, thaw the frozen stuffed squash overnight in the refrigerator if frozen. Warm it in the oven at 350 F until heated through and the cheese (if used) is bubbly again, approximately 20-25 minutes. Alternatively, reheat in the microwave on medium power, but the oven method keeps the shell nice and slightly crisp.

FAQs

Can I use just one type of rice?

Absolutely! While the combination of wild rice and Basmati provides a lovely texture and flavor contrast, you can use just wild rice or all Basmati if that’s what you have on hand. The dish will still be delicious.

Is this recipe suitable for vegans?

Yes, it can easily be made vegan by omitting the cheese or using a dairy-free alternative. The filling’s flavors are rich enough to stand on their own without cheese.

Can I prepare the filling in advance?

Definitely! The rice and vegetable mixture can be made a day ahead. Store it in the refrigerator and assemble and bake the stuffed squash just before serving to keep everything fresh and warm.

What can I substitute for green peas?

Feel free to swap peas for corn, diced bell peppers, or even chopped spinach. Each will add its own unique flavor and texture, making this recipe very versatile.

How do I know when the butternut squash is perfectly cooked?

You’ll want the flesh to be fork-tender but still holding its shape. When you can easily pierce it with a fork but it’s not mushy, it’s just right and ready for stuffing.

Final Thoughts

This Stuffed Butternut Squash with Wild Rice and Vegetables Recipe is a wonderful testament to how simple, wholesome ingredients can come together to create something truly heartwarming and special. Its blend of textures, colors, and flavors is a celebration of autumn and comfort food in one beautifully roasted package. I encourage you to try this recipe soon—you’ll find it’s as delightful to make as it is to eat!

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