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5.0 from 72 votes

Stuffed Butternut Squash

With savory-sweet flavor, Stuffed Squash is a festive addition to any dinner table!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 361 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large butternut squash about 3 pounds, or 2 small squash
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
Filling
  • 1 package wild rice mix 6 ounces, with seasoning packet + broth or water for cooking
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 ribs celery chopped
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme leaves
  • 1 small granny smith apple peeled and chopped
  • 1 cup fresh cranberries
  • ¼ cup Chopped Pecans divided
  • 2 tablespoons chopped fresh parsley divided
  • ¼ cup butter melted
  • ½ teaspoon kosher salt or to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper.
  3. Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
  4. While the squash is baking, prepare the rice according to package directions.
  5. In a separate skillet cook onion, celery, sage, and thyme in butter over medium-low heat until softened, do not brown.
  6. Add the diced apple and cook an additional 2-3 minutes or until slightly tender. Stir in the cranberries and remove from the heat. Combine the warm cooked rice with the onion mixture. Stir in the melted butter and half of the pecans and parsley.
  7. Flip the squash over and scoop the squash leaving a ¼" shell. Chop the squash and add it to the rice mixture.
  8. Scoop the filling into the cavity and bake an additional 15 minutes or heated through.
  9. Top finished squash with remaining pecans and parsley as garnish.

Notes

  • Cutting Squash - Butternut squash can be difficult to cut. Often the grocer will cut it in half for you if you ask. If you're struggling to cut it, poke it with a fork all over and microwave for 4-5 minutes. Cool a few minutes and it should be easier to cut.
  • Cutting Squash -
  • Butternut squash can be difficult to cut. Often the grocer will cut it in half for you if you ask. If you're struggling to cut it, poke it with a fork all over and microwave for 4-5 minutes. Cool a few minutes and it should be easier to cut.
  • Wild Rice Mixture: Ensure the wild rice blend you purchase has a spice or seasoning packet. If you don't have a spice pack, be sure to add some additional salt and seasonings and cook the rice in broth instead of water.
  •  

Nutrition Information

Calories 361 (18%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 46mg (15%) Sodium 541mg (23%) Potassium 867mg (25%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 20770IU (415%) Vitamin C 50mg (56%) Calcium 123mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories 361 18%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 46mg 15%
Sodium 541mg 23%
Potassium 867mg 18%
Fiber 8g 32%
Sugar 12g 24%
Vitamin A 20770IU 415%
Vitamin C 50mg 56%
Calcium 123mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.