Butternut Squash With Whole Wheat, Wild Rice and On

Name: Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 butternut squash (about 1 pound each); ¾ cup raw wild rice, rinsed; 1 tablespoon light olive oil; 1 cup red onion (chopped); 1 garlic clove, minced; 2 ½ cups whole wheat bread (firmly packed and torn); 1 tablespoon sesame seeds; ½ teaspoon dried sage; ½ teaspoon dried thyme; 1 teaspoon seasoning salt; 1 cup fresh orange juice

Servings: persons

4 butternut squash (about 1 pound each)
¾ cup raw wild rice, rinsed
1 tablespoon light olive oil
1 cup red onion (chopped)
1 garlic clove, minced
2 ½ cups whole wheat bread (firmly packed and torn)
1 tablespoon sesame seeds
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon seasoning salt
1 cup fresh orange juice

1
Preheat the oven to 375 degrees.
2
Halve the squashes and scoop out seeds and fibers.
3
Place them cut side up in shallow baking dishes and cover tightly with covers or more foil.
4
Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
5
In the meantime, bring 2 cups of water to a boil in a saucepan.
6
Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
7
Heat the oil in a skillet.
8
Add the onion and garlic and saute until golden.
9
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.
10
When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick.
11
Chop the pulp and stir it into the rice mixture.
12
Stuff the squashes, place in foil-lined baking dishes, and cover.
13
Before serving, place the squashes in a preheated 350 degree oven.
14
Bake for 15 to 20 minutes, or just until well heated through.
15
VARIATION: To add drama to this presentation, try this recipe with other squash varieties.
16
Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 butternut squash (about 1 pound each), ¾ cup raw wild rice, rinsed, 1 tablespoon light olive oil, 1 cup red onion (chopped), and more.

Yes, Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions