Stuffed Butternut Squash Recipe for a Cozy Evening Dinner (Print Version)
A hearty, easy-to-make stuffed butternut squash recipe filled with wholesome ingredients. Perfect for cozy evenings!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 1 hour minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
2 medium Butternut Squash
02 -
1 cup Wild Rice Blend
03 -
1 large Yellow Onion
04 -
8 oz Cremini Mushrooms
05 -
1/2 cup Dried Cranberries
→ Seasonings & Spices
06 -
1 tbsp Fresh Sage
07 -
Salt
08 -
Pepper
→ Garnish & Toppings
09 -
1/4 cup Toasted Pecans
→ Optional Extras
10 -
1/4 cup Goat Cheese
# Instructions:
01 -
Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds. Drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes, until tender.
02 -
Heat olive oil in a pan. Sauté onion and mushrooms until softened (5-7 minutes). Add salt.
03 -
Add wild rice, vegetable broth. Simmer for 15-20 minutes, until rice is tender. Stir in cranberries and sage.
04 -
Spoon stuffing into each squash half. I usually overfill mine!
05 -
Bake for 15-20 minutes, until heated through and bubbly. Top with pecans.
06 -
Let cool slightly before serving. Enjoy!
# Notes:
01 -
Pierce the squash several times before roasting to prevent explosions!
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
03 -
Adding a splash of white wine to the stuffing adds a lovely depth of flavor.
04 -
Serve with roasted Brussels sprouts or a simple green salad.
# Equipment Needed:
01 -
Oven
02 -
Baking Sheet
03 -
Large Saucepan
04 -
Knife
# Nutrition (Per Serving):
Calories: 400 calories
Total Fat: 15 grams
Total Carbohydrate: 60 grams
Protein: 10 grams