Stuffed Roasted Butternut Squash

By Angelika Hanna


Prep Time: 30 min

Cook Time: 1 h 30 min

Total Time: 2 h

Yield: 6 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 1 butternut squash
  • Extra virgin cold-pressed olive oil
  • 1 Nantes carrot , finely cubed
  • 1 celery stalk, finely cubed
  • 1 small cooking onion, finely cubed
  • 1 clove garlic, minced (optional)
  • 1/4 cup wild rice
  • 1 cup vegetable stock
  • 1/4 cup white rice (I used basmati)
  • 1/4 cup walnuts, chopped (optional)
  • 1/4 cup dried cranberries (optional) – I did not use any in my dish
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • Kosher salt, to taste
  • Freshly ground black pepper


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut the butternut squash in half, lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat.
  3. Bake for about 50 – 60 min. until the squash is cooked tender. The timing may vary depending on the size of your squash. Tip: Be careful not to overcook the squash as it will bake more when assembled.
  4. Remove the squash from the oven. Let it cool enough so that you can handle it.
  5. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around.
  6. Chop up the squash flesh.
  7. In a large frying pan, heat the olive oil over medium-high heat.
  8. Sauté the herbs, the carrots, celery, onions until the veggies soften and begin to brown.
  9. Add the walnuts and let them roast for about 1 min.
  10. Add the garlic last and saute for about 1 min.
  11. In a medium-sized pot, cook the the wild rice in the veggie stock according to the package directions. Add the white rice later to the wild rice as it requires less cooking time.
  12. Add the cooked rice to the veggie mixture.
  13. Add the scooped out squash flesh.
  14. Season with salt and pepper.
  15. If you use cranberries in your dish, add them last.
  16. Combine all the ingredients.
  17. Fill each squash half with the stuffing. (Tip: Pack it firmly in)
  1. Place one squash half on top of the other.
  2. Using kitchen string, tie up the squash in 3 – 4 places holding it together.
  3. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
  4. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 – 35 min. until hot all the way through.
  5. Season the top with freshly ground pepper to taste.
  6. Tip: Use a wide spatula to carefully transfer your stuffed squash slices to the plate. The slices are tender and will easily fall apart.



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