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Stuffed Butternut Squash with Wild Rice and Kale

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Stuffed Butternut Squash with Wild Rice and Kale

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This vegetarian stuffed butternut squash recipe options wild rice, lentils, recent mushrooms, kale and cranberries and makes the right addition to your vacation desk.

A wedge of sliced stuffed butternut squash on a plate with a fork.

Desk of Contents

Introduction

This stuffed roasted butternut squash makes scrumptious most important course or aspect dish for holidays or on a regular basis, particularly served with the zesty parsley salsa verde.

It seems lovely on a Christmas or Thanksgiving desk and although there are a couple of steps concerned, general it’s a straightforward recipe and might even be ready upfront to save lots of time.

Stuffed squash is the final word wholesome consolation meals and positive to be cherished by the entire household. It’s heat, nourishing, satisfying, flavourful and so scrumptious.

This dish works nicely with aspect dishes like Simple Vegan Stuffing, Roasted Golden Beets, Wholesome Vegan Mashed Potatoes and Sautéed Inexperienced Beans.

For extra most important dish recipes, this Finest Vegan Lentil Shepherd’s Pie, Mediterranean Stuffed Peppers and Chickpea Meatloaf all work nicely for vacation meals or a hearty fall dinner.

Ingredient Notes

All of the ingredients needed for making a rice and lentil stuffed butternut squash recipe. Each ingredient is labelled with text.
  • Butternut Squash: You’ll want a big, roughly 3 lb squash. You could possibly additionally use 2-3 massive acorn squash or different winter squashes (not spaghetti squash) for an alternate. For those who can’t discover a bigger squash, 2 smaller ones work. It’s also possible to use 5-6 small squashes to make particular person servings that are enjoyable for serving.
  • Maple Syrup: This may be substituted with agave syrup.
  • Kale: I like kale over different leafy greens on this recipe however you’ll be able to substitute child spinach, Swiss chard or collard greens if wanted.
  • Wild Rice: You should use wild rice or a wild rice mix. For those who can’t discover these, white rice or brown rice are additionally appropriate or you might substitute quinoa or couscous for a variation.
  • Inexperienced Lentils: Make sure you use brown or inexperienced lentils. This recipe will not be appropriate for purple lentils.
  • Mushrooms: White, shitake or cremini mushrooms work. You should use a range for extra depth of taste.
  • Shallot: Shallot is very nice on this recipe however you might use white or purple onion in a pinch.
  • Cranberries: For those who can’t discover dried cranberries, raisins would work however tart cranberries work greatest right here.
  • Pumpkin Seeds: Use toasted pumpkin seeds if you will discover them, in any other case uncooked pumpkin seeds (pepitas) work, or you might use slivered almonds, pecans or walnuts. These might be combined into the filling or sprinkled on high.

Please see the recipe card on the finish of the submit for the whole ingredient listing with measurements and detailed directions.

Variations & Serving Concepts

There are many enjoyable methods to customise this recipe. Listed below are some concepts:

  • Curried Stuffed Squash: Omit the thyme and bay leaf and add 2 tsp curry powder, 1/2 tsp cinnamon and a pinch of cayenne whenever you add the kale.
  • Apple: You’ll be able to add 1 peeled and diced apple whenever you begin cooking the mushrooms. This may be added as an alternative choice to cranberries or an addition to the recipe. Inexperienced apples like granny smith work nicely however any apple selection can be utilized.
  • Tacky: For further taste and creaminess within the filling or for serving, you’ll be able to sprinkle the completed stuffed squash with vegan parmesan cheese, feta cheese or goat cheese or combine as much as 1/4 cup into the stuffing.
  • Tahini Sauce: As a substitute of the salsa verde, the squash would even be yummy drizzled with this lemon maple tahini sauce or miso tahini sauce.
  • Gravy: Serve with mushroom gravy or miso gravy as an alternative of the salsa verde.
  • Savory Herbs: Contemporary sage and rosemary make a pleasant addition. Strive including 1 tbsp of both of them together with the the thyme and oregano.
  • Beans: Strive including 1/2 cup chickpeas or black beans to the filling for added texture.
  • Vegan Sausage: So as to add vegan sausage, brown it within the pan earlier than cooking the shallot and mushroom. Take away from the pan after which combine into the filling whenever you combine all the pieces up.

Step-by-Step Directions

There are a couple of steps to the recipe, but when learn it over earlier than you begin, you must have a superb grasp of the move so you’ll be able to maintain issues shifting and environment friendly.

For the complete written recipe remember to scroll right down to the recipe card.

Step 1: Roast the butternut squash.

Step by step photos for preparing a butternut squash for roasting on a pan.

For the roasting course of, lower the underside and high of the squash off so you’ve gotten a flat floor on both finish.

Place the backside half of the squash in your slicing board and thoroughly lower it in half lengthwise. Scoop out the seeds out from inside the squash and discard.

Rub the squash flesh with 1 tablespoon of olive oil and the maple syrup, season with salt and black pepper and place it lower sides down on a big baking sheet lined with parchment paper.

Roast the squash for 35-45 minutes, flipping over midway via, till the flesh is tender when pierced with a fork. The baking time will differ relying on the dimensions of squash used.

Step 2: Prepare dinner the rice and lentils.

Carry the rice, inventory and bay leaf to a boil in a medium pot, then cowl and cut back to medium-low warmth.

Prepare dinner for 15-20 minutes, then add the lentils and cook dinner for an additional 20 minutes, till the rice and lentils are tender. If there’s any remaining liquid you’ll be able to drain that off and discard the bay leaf.

Word that should you’re utilizing a unique grain reminiscent of white rice or quinoa, it received’t want the additional cooking time that wild rice does, so you’ll be able to add the lentils and grain on the similar time.

Step 3: Prepare dinner the greens.

Kale, mushroom and shallot cooking in a large pot with a wooden spoon.

Whereas the rice is cooking, warmth the remaining 1 tbsp oil in a big skillet over medium warmth. 

When the pan is sizzling, add the shallots and mushrooms. Season them with a pinch of salt and pepper and cook dinner for 5-7 min, stirring often till softened and golden-brown. 

Add the garlic, thyme, kale and dried cranberries and cook dinner for 2-4 min, stirring usually, till the kale is tender.

Add the white wine or extra inventory and cook dinner for 1 min, stirring usually and scrapping any brown bits off the underside, till the liquid has evaporated.

Step 3: Combine the filling.

Switch the kale-mushroom combination to a massive bowl and add the cooked rice and lentils.

Combine the dressing substances collectively in a small dish till mixed, then add that as nicely and blend all the pieces up.

Balsamic maple dressing in a small dish.

Step 4: Stuff the squash.

As soon as the squash is completed roasting, rigorously scrape a spoon down the “neck” of the squash, eradicating a number of the flesh, to create extra space for the filling. 

Half of a cooked butternut squash on a roasting pan with some of the flesh scooped out.

Roughly mash the eliminated squash into the bowl with the rice combination.

Wild rice, lentil, squash and kale mixed together in a glass mixing bowl.

Spoon the rice combination into squash halves and sprinkle with the pumpkin seeds.

Pop the squash again within the oven for 5-10 minutes to warmth via.

Two stuffed butternut squash halves on a roasting pan.

Step 5: Non-obligatory parsley salsa verde.

The parsley salsa verde is optionally available however makes a superb addition to the ultimate dish.

For those who’d prefer to make it, add the shallot and vinegar to a bowl and let it sit for a couple of minutes, then add the remainder of the substances and blend nicely.

Serve on the aspect to spoon over your squash.

Parsley salsa verde with shallots and chili flakes in oil in a small speckled bowl.

As soon as the squash comes out of the oven, sprinkle with the remaining parsley and serve with the salsa verde.

Stuffed butternut squash filled with a rice and lentil filling topped with salsa verde.

Storing & Making Forward

For those who’re making this the day forward for a vacation meal, I’d counsel roasting the squash and making the filling the day earlier than and storing them individually.

About Half-hour earlier than serving, add the filling to the squash and reheat within the oven for 20-Half-hour at 350 F till heated via.

For those who’re making the salsa verde, it’s greatest ready shortly earlier than serving, although the shallots and chopped up a couple of hours upfront.

Leftover stuffed squash might be saved within the fridge in an hermetic container for as much as 5 days. Leftovers are scrumptious reheated within the microwave or oven for a fast lunch or dinner.

Hands using a knife and fork to slice a stuffed butternut squash on a plate.

Did you do this recipe? I’d love to listen to about it! Scroll right down to the remark part to go away a star score and overview.
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Description

This stuffed butternut squash makes a phenomenal presentation for a meatless vacation most important or aspect however is fantastic anytime of 12 months for a wholesome, comforting meal.


  • 1 massive butternut squash (3 lb/ 1365 g or 2.88lb/1155 g after slicing and deseeding)
  • 1 tbsp maple syrup (15 g) 
  • 2 tbsp oil, divided (30 g)
  • ¾ cup wild rice mix (145 g) – I used Lundberg Wild Mix
  • ½ cup inexperienced lentils (100 g)
  • 2 ½ cups vegetable inventory (591 mL)
  • 1 bay leaf
  • 2 cups mushrooms, diced (170 g/6o z)
  • 2 shallots, finely diced (98 g/⅔ cup)
  • 3 clove garlic, minced or grated (18 g/1 tbsp grated)
  • 1 tsp dried thyme
  • 2 cups packed kale, chopped (58 g)
  • ¼ cups dried cranberries (30 g)
  • ¼ dry white wine or vegetable inventory (60 mL)
  • ¼ cup toasted pumpkin seeds (35 g)
  • ⅓ cup parsley, chopped (8 g)

For the Dressing

  • 1 tbsp oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • Salt and pepper

For the Parsley Salsa Verde (Non-obligatory)

  • 1 shallot, finely chopped (55 g/scant ½ cup) 
  • ¼ cup purple wine vinegar (60 mL)
  • ½ cup parsley, finely chopped (34 g)
  • 2 cloves garlic, minced (6 g)
  • 1 tsp dried oregano
  • ¼ tsp chili flakes
  • ⅓ cup olive oil (78 mL)
  • beneficiant pinch of salt


  1. Preheat Oven: Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Put together Squash: Reduce the stem aspect  and backside aspect of squash so you’ve gotten a flat floor on both finish. Place the underside half of the squash in your slicing board, then rigorously lower in half lengthways. Use a spoon to scoop out and discard the seeds.
  3. Rub squash with 1 tbsp oil and drizzle with 1 tbsp maple syrup. Season nicely with salt and pepper. Place lower aspect down on the ready baking sheet.  
  4. Roast Squash: Roast on the center rack within the preheated oven for 35-45 minutes, flipping midway via, till flesh may be very tender when pierced with a knife. 
  5. Prepare dinner Rice and Lentils: To a medium pot, add wild rice mix, vegetable inventory and bay leaf.  Carry to a boil.  As soon as boiling, cowl and cut back warmth to medium-low. Prepare dinner rice for 15 minutes, then add lentils and cook dinner for an additional 20 minutes, till rice and lentils are tender. Drain off any remaining liquid if wanted.
  6. Prepare dinner Greens: Whereas rice is cooking, warmth the remaining 1 tbsp oil in a big skillet over medium warmth.  When the pan is sizzling, add shallots and mushrooms.  Season with salt and pepper. Prepare dinner for 5-7 min, stirring often till softened and golden-brown.
  7. Add garlic, thyme, kale and dried cranberries.  Prepare dinner for 2-4 min, stirring usually, till kale is tender.
  8. Deglaze Pan: Add white wine or extra inventory. Prepare dinner for 1 min, stirring usually and scrapping the brown bits from the pan, till evaporated. Season with salt and pepper.
  9. Combine Filling: Switch kale combination to a big bowl. When rice and lentils are cooked, take away bay leaf, then switch to the bowl with the kale.  
  10. Make Dressing: To a small bowl, add oil, balsamic, maple syrup, dijon and garlic.  Season with salt and pepper, then whisk to mix. (Word: you might additionally add dressing substances to a jar and shake very well to mix.)
  11. Pour dressing over kale and rice combination. Add half the parsley. Season with salt and pepper, then toss to mix. 
  12. Fill Squash: As soon as the squash is completed roasting, rigorously scrape a spoon down the “neck” of the squash, eradicating a number of the flesh, to create extra space for the filling.  Roughly mash the eliminated squash into the bowl with the rice combination. Spoon rice combination into squash halves. Sprinkle with the pumpkin seeds.
  13. Warmth Via: Return the squash to the oven for 5-7 min, to heat via.
  14. Make Salsa Verde: For those who’re making the optionally available salsa verde, add the shallots and vinegar to a small bowl and let sit for 10 minutes to melt (this takes the sharp chunk out of the shallots however is optionally available). Stir in the remainder of the substances till absolutely mixed.
  15. Serving: Switch squash to a platter.  Sprinkle remaining parsley over high and serve with the parsley salsa verde, if utilizing.

Notes

For those who can’t discover a big butternut squash, two smaller ones work!

To make forward: make the filling and squash the day earlier than serving. Assemble Half-hour earlier than serving and reheat within the oven at 350 F for 20-Half-hour till heated via. Leftover squash might be saved within the fridge in an hermetic container for as much as 5 days. Reheat within the oven or microwave.

Diet details are estimated for 1 serving of 6 as a most important dish. I believe this might serve 8-10 for a aspect dish, relying on the dimensions of your squash. Sodium content material will differ based mostly on inventory used and quantity of salt added. with out the broth and added salt, it’s 39 mg per serving.


Diet

  • Serving Measurement: 1/6 of recipe
  • Energy: 353
  • Sugar: 14 g
  • Fats: 11 g
  • Carbohydrates: 60 g
  • Fiber: 8 g
  • Protein: 12 g

Key phrases: stuffed butternut squash, vegan stuffed butternut squash

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