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Butternut Squash with Wild Rice & Onion Stuffing

Butternut Squash with Wild Rice & Onion Stuffing

This robust dish makes a handsome centerpiece for any holiday feast, or an abundant side for a meat-based meal. Vegetarians and non-vegetarians alike will relish the autumn colors and richly satisfying flavors of golden-orange squash with whole-grain bread stuffing, enlivened by wild rice, onion, and sage.

Did you know that wild rice isn’t really a rice but a grain? Whatever it is, wild rice adds toothsome texture and nutty flavor to this hearty offering. Don’t be surprised if this recipe becomes a family favorite, asked for year after year.


4 medium butternut squash (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each dried sage and dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

1. Preheat oven to 375F. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake 40 to 50 minutes, or until easily pierced with a knife but still firm.

2. In the meantime, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

3. Heat the oil in a skillet. Add onion and garlic and saute until the onion is limp and golden.

4. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

5. Before serving, place the squashes in a preheated 350F oven. Bake 20 minutes, or until heated through.

Serves 8.

Read more: Food, All recipes, Entrees

Adapted from Vegetarian Celebrations, by Nava Atlas (Little, Brown, and Company, 1996). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Celebrations, by Nava Atlas (Little, Brown, and Company, 1996).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Vegetarian Celebrations

Festive menus for holidays and other special now


+ add your own
12:41PM PDT on May 12, 2013


9:47AM PDT on May 12, 2013

Looks delicious!

12:42PM PDT on May 11, 2013

Sounds good,thanks for sharing

11:58AM PDT on May 11, 2013

Thank you Annie.

4:23AM PST on Jan 18, 2011

Thanks for the article.

4:23AM PST on Jan 18, 2011

Thanks for the article.

2:53AM PDT on May 1, 2010

Butternut squash is simply delicious!

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