Description
This Loaded Stuffed Butternut Squash recipe features roasted butternut squash halves filled with a flavorful wild rice mixture sautéed with shallots, celery, apple, pineapple, cranberries, aromatic herbs, and pecans. The dish is baked until tender and topped with fresh parsley and pecans for a delightful fall-inspired vegetarian main or side dish.
Ingredients
Squash and Seasoning
- 1 large butternut squash (3 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Wild Rice
- 6 ounces package wild rice
Filling
- 2 tablespoons unsalted butter (plus 1/4 cup melted butter divided)
- 1 tablespoon brown sugar
- 1 small shallot, chopped
- 2 ribs celery, chopped
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1 cup cubed pineapple (fresh or canned)
- 1 small granny smith apple, peeled and chopped
- 1 cup fresh cranberries (if using frozen, thawed)
- 1/3 cup pecans, chopped and divided
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for roasting the butternut squash.
- Prepare the squash: Cut the butternut squash in half lengthwise and scoop out the seeds. You can discard the seeds or save and bake them for a snack.
- Season the squash: Brush the inside of each squash half with olive oil, then season with a pinch of salt and pepper.
- Roast the squash: Place the squash halves cut side down on a baking pan. Roast in the preheated oven for 30 to 35 minutes, or until the squash is tender. Larger squashes may require up to 50 minutes.
- Cook the wild rice: While the squash roasts, cook the wild rice according to the package instructions until fully tender.
- Prepare the filling sauté: In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the chopped shallot, pineapple, celery, dried rosemary, thyme, and cinnamon. Sauté until the mixture is softened and fragrant.
- Add apple and cranberries: Stir in the chopped granny smith apple and continue cooking for 2 to 3 minutes or until the apple begins to soften. Then, add the cranberries and remove the skillet from the heat.
- Combine filling ingredients: In a large bowl, mix the cooked wild rice with the sautéed fruit and vegetable mixture. Add the remaining 1/2 cup melted butter, half of the chopped pecans, and half of the chopped fresh parsley, stirring well to combine.
- Scoop the squash flesh: Remove the roasted squash from the oven and flip each half cut side up. Carefully scoop out the flesh, leaving about a 1/4 inch thick shell to maintain the shape.
- Mix squash flesh into filling: Chop the scooped squash flesh and add it to the bowl with the rest of the filling mixture. Mix thoroughly to blend all flavors.
- Stuff the squash: Fill the hollowed squash shells evenly with the prepared filling mixture.
- Bake stuffed squash: Place the stuffed squash halves back on the baking pan and bake for an additional 15 minutes or until heated through and slightly golden on top.
- Garnish and serve: Remove from the oven and sprinkle with the remaining chopped pecans and fresh parsley before serving warm.
Notes
- You can prepare the wild rice a day in advance to save time.
- The squash seeds can be cleaned, seasoned, and baked separately for a crunchy snack.
- For a richer flavor, use fresh cranberries when in season; otherwise, thaw frozen cranberries completely before use.
- This dish can be served as a hearty vegetarian main or as a festive side for holiday meals.
- Adjust seasoning and sweetness by varying the amount of brown sugar according to your taste.
