Wild Rice and Mushrooms Stuffed into Butternut Squash
There's something undeniably cozy about sitting around the dinner table with family, enjoying a hearty, flavorful meal. As the weather turns cooler, the aromas of roasted butternut squash and earthy mushrooms fill the kitchen, bringing a sense of comfort and warmth. This Wild Rice and Mushroom Stuffed Butternut Squash is one of those dishes that feels like a big hug—it's rich, hearty, and filled with all the flavors that remind me of fall family gatherings. The best part is how easy it is to make, despite the elegance it brings to the table. With the golden squash as the base, stuffed with a savory mixture of wild rice, mushrooms, and a hint of herbs, this dish not only nourishes the body but also makes a beautiful centerpiece for any family meal. It’s always a hit when I serve it, especially when topped with freshly grated cheese that melts perfectly into the stuffing.
Did you know?
Butternut squash is often preferred for stuffing because of its sweet flavor and tender texture. Unlike some squashes, it has a relatively smooth skin that softens nicely when baked. Incorporating the roasted squash flesh into the stuffing adds extra depth of flavor while reducing waste. Plus, butternut squash is rich in vitamins A and C, making it a nutritious choice for your fall and winter dishes.
Yield: 4 servings
Ingredients:
For the Squash:
1 large butternut squash, halved and seeds removed
2 tablespoons olive oil
Salt and pepper, to taste
For the Stuffing:
1 cup wild rice, cooked according to package instructions
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced (button, cremini, or a mix)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup chopped walnuts (optional)
Scooped-out flesh from the roasted squash
Salt and pepper, to taste
For the Topping:
1/2 cup freshly grated cheese (Gruyère, Parmesan, or sharp cheddar)
Instructions:
Prepare the Squash:
Preheat your oven to 400°F (200°C). Drizzle the cut sides of the butternut squash halves with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly.
Personal Tip: Use a spoon to remove the seeds easily before roasting.
Make the Stuffing:
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the sliced mushrooms, thyme, and rosemary, and cook until the mushrooms are browned and any liquid they release has evaporated, about 8-10 minutes. Stir in the cooked wild rice, chopped walnuts (if using), and the scooped-out squash flesh. Mix well and season with salt and pepper to taste.
Personal Tip: Adding a splash of balsamic vinegar to the stuffing can enhance the richness of the mushrooms.
Stuff the Squash:
Once the squash halves are cool enough to handle, gently scoop out a portion of the flesh from each half, creating a cavity for the stuffing while leaving a border around the edges. Add the scooped squash flesh to the stuffing mixture, and then spoon the mixture back into each squash cavity, packing it in gently.
Personal Tip: Be careful not to scoop too much of the squash, or the sides may collapse during baking.
Add the Cheese:
Top each stuffed squash with a generous amount of freshly grated cheese.
Personal Tip: For a dairy-free option, use nutritional yeast for a cheesy flavor without the dairy.
Bake and Serve:
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. If you prefer a golden crust, you can place the squash under the broiler for the last 2-3 minutes. Serve hot, garnished with fresh herbs if desired.
Personal Tip: Let the squash rest for 5 minutes before slicing to make serving easier.
Nutritional Information (Per Serving):
Calories: 400, Protein: 12g, Carbohydrates: 58g, Sugars: 9g, Total Fat: 16g, Saturated Fat: 6g, Fiber: 10g
Kitchen Tips, Great Ideas, How to Save Money
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Why Butternut Squash: Its sweet, nutty flavor pairs beautifully with savory ingredients like wild rice and mushrooms. Butternut squash also holds its shape well, making it ideal for stuffing.
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Choosing Your Cheese: Experiment with different cheeses for this recipe. Gruyère, Parmesan, or sharp cheddar all offer unique flavors. Gruyère adds a nutty creaminess, Parmesan a salty sharpness, and cheddar a tangy richness.
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The Benefits of Grating Cheese Yourself: Pre-grated cheese often contains additives that prevent it from melting smoothly. Grating your own cheese ensures a creamier melt and is often more economical.
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Make-Ahead Tips: You can prepare the wild rice and mushroom stuffing a day ahead. Store it in the refrigerator, and on the day of serving, simply stuff the roasted squash and bake.
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Customizing the Stuffing: Swap walnuts for pecans, or add dried cranberries for a hint of sweetness. You can even include cooked sausage for a heartier version.
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Serving Suggestions: This stuffed squash is perfect as a main course or a side dish. Serve it with a green salad or roasted vegetables for a complete meal. It’s also a great holiday dish.
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Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
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Freezing Tips: Freeze stuffed squash for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
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Cost-Saving Tips: Butternut squash is most affordable in the fall and winter. Buy in bulk and store in a cool, dark place for weeks. Also, purchasing whole mushrooms and grating your own cheese can save money.
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Waste Reduction: Use every part of the squash! Incorporate the scooped-out flesh into the stuffing to maximize flavor and minimize waste. Leftover squash can also be used in soups or mashed as a side.
Let’s Learn About Different Squashes
Squash comes in many varieties, each with its unique flavor, texture, and cooking characteristics. Butternut squash, with its sweet and slightly nutty flavor, is a favorite for roasting and stuffing. Acorn squash, with its ribbed exterior, is also popular for stuffing, though it tends to be slightly less sweet. Delicata squash, known for its edible skin, is great for roasting and doesn't require peeling. Hubbard squash is larger and often used in soups and purees. Most squashes are grown during the warm season and harvested in the fall. When buying, look for firm squashes with no soft spots or blemishes. Some squashes may be sprayed with pesticides, so opting for organic is a good choice when possible.