Let’s Talk About Stuffed Butternut Squash with Wild Rice

Okay, so I have to tell you — this stuffed butternut squash with wild rice recipe is my “Oh no, company is coming but I want to be comfy” dinner. The first time I made it, I accidentally used way too much garlic (like, basically a garlic field) and my kitchen smelled like an Italian restaurant for three days. Not that anyone at my house complained — my youngest actually asked if we could have “the squash boats” again the next night. You know it’s a keeper when even the pickiest eater doesn’t try to barter bites for dessert.

Anyway, if you’ve never stuffed a squash before, don’t worry. It looks way fancier than it actually is, and I promise nobody’s ever checked if my wild rice was, you know, particularly wild. Sometimes I even throw in a handful of leftover rotisserie chicken because who actually plans their weeknights perfectly?

Why You’ll Love This (Or at Least Not Dread Making It)

I make this when I want the house to smell like autumn and, honestly, when I need a break from pasta. My family goes crazy for it because there’s just something fun about scooping dinner out of a vegetable (I mean, who came up with that? Genius.)

Confession: I used to dread cooking butternut squash because peeling it is a nightmare. But with this recipe, you just cut it in half and roast it. No wrestling with a vegetable peeler — hallelujah. Plus, you can change up the filling every time, so even my “I don’t eat mushrooms, Mom” kid gets excited. (Just, um, don’t try replacing everything with cheese. That didn’t go so well.)

Here’s What You’ll Need (With Optional Panic Substitutes)

1 nice-sized butternut squash (or, if you spot one of those cute acorn squashes at the market, that works too)
1 cup cooked wild rice (sometimes I use those pre-cooked packets; my grandmother would probably haunt me but it works)
1 small onion, diced (red, white, yellow — whatever’s rolling around in the veggie drawer)
2-3 garlic cloves, minced (or a big spoonful from a jar if you can’t be fussed)
1 cup mushrooms, chopped (or swap in bell pepper if mushrooms are a “nope”)
1/2 cup dried cranberries (I’ve used chopped apricots when out, and it’s pretty tasty)
1/3 cup walnuts or pecans, roughly chopped (sunflower seeds are good too if allergies are a thing)
2 tablespoons olive oil (I sometimes use butter for extra richness)
1 teaspoon fresh thyme (dried is totally fine — just use a pinch less)
Salt and pepper, to taste (meaning I usually just keep adding until it tastes right)
Optional: A sprinkle of feta or goat cheese on top (I do this when I feel fancy)

How to Make It (Plus Some Real Life Commentary)

Prep Your Squash: Heat your oven to 400°F (200°C). Slice the squash in half lengthwise (watch those fingers, it can be slippery!). Scoop out the seeds — this part always feels weirdly satisfying — and brush the cut sides with olive oil. Throw on a bit of salt and pepper. Place it cut-side down on a baking sheet. Roast for about 35-40 minutes or until a fork goes in like soft butter. (Don’t stress if yours takes longer — sometimes squash just does its own thing.)
Cook the Filling: While the squash is roasting away, heat a pan over medium, add olive oil, and toss in the onion. Let it soften a few minutes; then add the garlic and mushrooms (or whatever veg you’re using). Sauté until everything smells amazing and the mushrooms look cooked down. Add the rice, cranberries, nuts, thyme, salt, and pepper. Stir it all together — this is where I usually sneak a taste. Adjust seasoning if it needs something.
Stuff and Bake: Take the roasted squash out (careful, it’s hot) and flip it over. Scoop out a bit of the flesh to make room for the filling — but not too much, you want a bit of squash in every bite. Mix some of that scooped-out squash right into your rice mixture. Then pile the filling into each half. I tend to overload mine and call it “rustic.” Sprinkle cheese on top if you like. Pop it back in the oven for 15-20 minutes until the top’s a bit golden and smells like heaven.
Serve: Let it cool just a few minutes (learned that lesson the hard way — burnt tongue, ouch). Slice into big wedges, serve with a side salad, or honestly just eat it straight off the baking tray if you’re too hungry for plates.

Notes From the Not-So-Perfect Kitchen

If you don’t have wild rice, I’ve mixed in brown rice or even quinoa. It changes the vibe, but still lovely.
Once I tried adding raisins instead of cranberries. Never again. Way too sweet (unless you’re into that, then go for it).
Some days I double the nuts for extra crunch. Other days, I forget them entirely. Still gets devoured.

Variations I’ve Actually Tried (And a Mishap or Two)

With cooked sausage mixed in for a heartier meal. Big hit, especially with the carnivores.
Swapped in kale for mushrooms when I had some wilting in the fridge. Tasted fresh and green — in a good way!
Once I tried blue cheese on top. Not my best idea. Too strong for the squash, at least for me.

What If You Don’t Have All the Equipment?

A baking sheet is useful, but I’ve totally used a big casserole dish in a pinch. If you don’t have a proper chef’s knife, a sturdy bread knife will do — just go slow (and, you know, keep your fingers out of the way). For scooping squash, a regular spoon works — melon baller is fun but totally unnecessary.

How to Store (If You Have Leftovers — Unlikely!)

Leftovers keep well in the fridge for 2-3 days, though honestly, in my house it never lasts more than a day! You can microwave or reheat in the oven at 350°F until warmed through. I’ve been known to eat it cold the next day; not bad at all.

When to Serve (And How I Like to Plate It)

This is a cozy fall dinner for me, but I’ve served it at Thanksgiving and gotten zero complaints. Sometimes I top with a drizzle of balsamic reduction for a “fancy” touch. My sister likes to add a dollop of Greek yogurt. If you want more greens, serve with a peppery arugula salad — honestly, any simple salad will do.

Pro Tips (AKA, Stuff I Learned the Hard Way)

Don’t try to rush roasting the squash. I once tried cranking the oven higher — ended up with burnt edges and undercooked flesh. Patience, grasshopper.
Let the squash cool a bit before stuffing, or you’ll be juggling hot veggies and cursing softly under your breath.
If the filling seems dry, a splash of veggie broth works wonders. Actually, I find it works better if you add a little more than you think you need — it gets absorbed quickly.

FAQ (A Few Real-Life Questions)

Can I make this vegan? Yep! Just skip the cheese at the end, or use a dairy-free version. Everything else is plant-based.
Is there a shortcut for the wild rice? For sure — those microwaveable pouches are a lifesaver. No judgment here, promise.
Can I freeze leftovers? You can, but the squash gets a bit watery when reheated. Still edible, but not its finest form.
This looks fancy. Is it really hard? Not at all! Most of the time is hands-off. If you can roast a pumpkin at Halloween, you can do this (probably with less mess, actually).
Where do you get wild rice? I usually grab it at the supermarket — nothing fancy. If you want to learn more, I’ve used this wild rice guide from Cookie & Kate before. Super helpful.
What should I serve with it? I like a simple green salad, but I’ve also seen people serve it alongside roasted chicken. Here’s a solid roasted chicken recipe from Simply Recipes if you want to go all out.

And, oh, before I forget — have you ever noticed how butternut squash seeds look a little like pumpkin seeds’ laid-back cousin? I keep meaning to roast them, but they usually end up in the compost. Maybe next time.