This stuffed butternut squash makes a beautiful presentation for a meatless holiday main or side but is wonderful anytime of year for a healthy, comforting meal.
- 1 large butternut squash (3 lb/ 1365 g or 2.88lb/1155 g after cutting and deseeding)
- 1 tbsp maple syrup (15 g)
- 2 tbsp oil, divided (30 g)
- ¾ cup wild rice blend (145 g) – I used Lundberg Wild Blend
- ½ cup green lentils (100 g)
- 2 ½ cups vegetable stock (591 mL)
- 1 bay leaf
- 2 cups mushrooms, diced (170 g/6o z)
- 2 shallots, finely diced (98 g/⅔ cup)
- 3 clove garlic, minced or grated (18 g/1 tbsp grated)
- 1 tsp dried thyme
- 2 cups packed kale, chopped (58 g)
- ¼ cups dried cranberries (30 g)
- ¼ dry white wine or vegetable stock (60 mL)
- ¼ cup toasted pumpkin seeds (35 g)
- ⅓ cup parsley, chopped (8 g)
For the Dressing
- 1 tbsp oil
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- Salt and pepper
For the Parsley Salsa Verde (Optional)
- Preheat Oven: Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Prepare Squash: Cut the stem side and bottom side of squash so you have a flat surface on either end. Place the bottom half of the squash on your cutting board, then carefully cut in half lengthways. Use a spoon to scoop out and discard the seeds.
- Rub squash with 1 tbsp oil and drizzle with 1 tbsp maple syrup. Season well with salt and pepper. Place cut side down on the prepared baking sheet.
- Roast Squash: Roast on the middle rack in the preheated oven for 35-45 mins, flipping halfway through, until flesh is very tender when pierced with a knife.
- Cook Rice and Lentils: To a medium pot, add wild rice blend, vegetable stock and bay leaf. Bring to a boil. Once boiling, cover and reduce heat to medium-low. Cook rice for 15 mins, then add lentils and cook for another 20 mins, until rice and lentils are tender. Drain off any remaining liquid if needed.
- Cook Vegetables: While rice is cooking, heat the remaining 1 tbsp oil in a large skillet over medium heat. When the pan is hot, add shallots and mushrooms. Season with salt and pepper. Cook for 5-7 min, stirring occasionally until softened and golden-brown.
- Add garlic, thyme, kale and dried cranberries. Cook for 2-4 min, stirring often, until kale is tender.
- Deglaze Pan: Add white wine or additional stock. Cook for 1 min, stirring often and scrapping the brown bits from the pan, until evaporated. Season with salt and pepper.
- Mix Filling: Transfer kale mixture to a large bowl. When rice and lentils are cooked, remove bay leaf, then transfer to the bowl with the kale.
- Make Dressing: To a small bowl, add oil, balsamic, maple syrup, dijon and garlic. Season with salt and pepper, then whisk to combine. (Note: you could also add dressing ingredients to a jar and shake really well to combine.)
- Pour dressing over kale and rice mixture. Add half the parsley. Season with salt and pepper, then toss to combine.
- Fill Squash: Once the squash is finished roasting, carefully scrape a spoon down the “neck” of the squash, removing some of the flesh, to create more space for the filling. Roughly mash the removed squash into the bowl with the rice mixture. Spoon rice mixture into squash halves. Sprinkle with the pumpkin seeds.
- Heat Through: Return the squash to the oven for 5-7 min, to warm through.
- Make Salsa Verde: If you’re making the optional salsa verde, add the shallots and vinegar to a small bowl and let sit for 10 minutes to soften (this takes the sharp bite out of the shallots but is optional). Stir in the rest of the ingredients until fully combined.
- Serving: Transfer squash to a platter. Sprinkle remaining parsley over top and serve with the parsley salsa verde, if using.
If you can’t find a large butternut squash, two smaller ones work!
To make ahead: make the filling and squash the day before serving. Assemble 30 minutes before serving and reheat in the oven at 350 F for 20-30 minutes until heated through. Leftover squash can be stored in the fridge in an airtight container for up to 5 days. Reheat in the oven or microwave.
Nutrition facts are estimated for 1 serving of 6 as a main dish. I think this could serve 8-10 for a side dish, depending on the size of your squash. Sodium content will vary based on stock used and amount of salt added. without the broth and added salt, it’s 39 mg per serving.
- Serving Size: 1/6 of recipe
- Calories: 353
- Sugar: 14 g
- Fat: 11 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 12 g
Keywords: stuffed butternut squash, vegan stuffed butternut squash