featured image

For Meatless Friday, Elizabeth Varga shares a hearty dish that can serve as a festive main course or side dish at holiday meals. Download our printable recipe card!

Wild Rice Stuffed Butternut Squash is a delicious and stunning recipe — serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.

I used to hate butternut squash. Like shudder when I was forced to eat it at the dinner table hate. I'm not quite sure what changed between my childhood dinners and now, but I have to say, I LOVE this butternut squash dish.

If you're a little skeptical about squash yourself, or your friends/family are, I invite you to give this a try. The currants and pecans mixed into the wild rice complement the squash so well. And they give your mouth multiple flavors and textures to enjoy at once. It's quite the delicious combo.

This is definitely a dish you can serve to a large group of friends and family for holiday gatherings. Even the squash-haters will enjoy it!

 

null

 

Wild Rice Stuffed Butternut Squash

Serves 8 as a side dish

Ingredients:

  • 1 Large Butternut Squash halved lengthwise & seeds removed
  • 2 Medium Shallots sliced
  • 4 Garlic Cloves sliced
  • 20 Leaves Sage chopped, + more for garnish
  • 1 ½ Cup Uncooked Wild Rice
  • ¾ Cup Currants
  • ¾ Cup Pecans
  • Salt & Pepper to taste

Directions:

  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • Arrange the squash face down and roast 35-45 minutes until the squash is soft.
  • Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Use a splash of water if they start to stick.
  • Add the rice and 2 ½ cups of water. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes.
  • Remove the rice from the heat and let sit 10 minutes with the lid on.
  • Stir in the currants and pecans. Season with salt and pepper.
  • Divide the rice into the two halves of the squash. Garnish with additional sage. Serve and enjoy!

For ingredient substitutions and nutrition information, visit AtElizabethsTable.com.

Download printable recipe

 

See our full list of Meatless Friday recipes

 

null

 

Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.

Copyright 2024 Elizabeth Varga
Images: Copyright 2024 Elizabeth Varga, all rights reserved.

About the Author

Elizabeth Varga

Elizabeth Varga

Elizabeth Varga is the founder of At Elizabeth’s Table, a plant-based recipe blog that explores the relationship between food and the Catholic faith. With a passion for healthy living, she is a full-time food blogger and food photographer. When not in the kitchen, Elizabeth enjoys drinking coffee, working out, listening to podcasts, and going on long walks. Follow along with her blog at AtElizabethsTable.com.