Loaded Stuffed Butternut Squash

This loaded Stuffed Butternut Squash is one of my favorite fall dishes. It is hearty, colorful, and full of flavor from wild rice, apples, cranberries, pecans, and warm spices. The squash roasts until tender, then it is filled with a sweet and savory mixture that makes the whole table smell amazing. I love serving it as a holiday side dish or even as a vegetarian main.

Let’s talk butternut squash. Oh my, I don’t even know where to begin because I am completely obsessed with this vegetable. Wait, but…. is butternut squash a vegetable? Technically, it is a fruit since it has seeds inside, but in my kitchen it always counts as a vegetable. I cook it just like I would any other veggie, and it works beautifully in both savory dishes and sweet recipes. If you search the word on my blog, you will see right away how much I love cooking with it. I have made so many recipes, including my favorite Thanksgiving apple butternut squash casserole, and of course my creamy butternut squash soup that always has a place on my table.

I make this stuffed butternut squash loaded with wild rice, cranberries, celery, butter, warm spices, apples, and more. I love that in just 30 minutes I can prep everything, pop it in the oven, and let it do the work while I get the table ready. Not only is it a healthy dish, but it is also full of flavor and can be served as a main entrée or a hearty side. It is perfect for Thanksgiving, Christmas, or really any time the cold weather rolls in.

Why you will love this recipe

• Loaded up and ready to impress: I love that this recipe is not just another vegetable side but a complete dish filled with wild rice, apples, cranberries, celery, pecans, and warm spices. It looks so pretty on the table!
• Golden squash baked to perfection: The butternut squash roasts until it is tender and naturally sweet, making the perfect base for the filling.
• A sweet and savory dish: I like how the flavors balance with the savory rice and butter mixed with the sweet apples and tart cranberries. It is for families like mine who enjoy dishes that taste both sweet and savory.
• Easy prep while the oven does the rest: The best part is how simple it is to prepare. With just 30 minutes of prep, the oven does the rest of the work, and the result is a dish that is nourishing, aromatic, and perfect for Thanksgiving, Christmas, or any cold-weather dinner.

What you will need

• Squash: I use one large butternut squash or two medium halves, brushed with olive oil and seasoned with salt and black pepper.
• Grains: A six-ounce wild rice mix with its seasoning packet cooked in water or broth makes the filling hearty and flavorful.
• Sweeteners and butter: A little brown sugar adds sweetness, and melted unsalted butter ties everything together.
• Veggies and fruit: Chopped celery gives the filling crunch and moisture, fresh cranberries bring tartness (dried cranberries, raisins, or prunes also work), and pineapple and Granny Smith apple add a sweet and tangy balance. Shallots are milder than onions and add a nice soft bite.
• Nuts and garnish: Chopped pecans give a crunchy topping, and fresh parsley is what I use.
• Herbs and spices: Cinnamon, thyme, and rosemary add warmth and aroma that make the squash smell amazing as it bakes.

How to make

Prep the squash: I preheat the oven to 375 degrees F, then cut the squash in half lengthwise and scoop out the seeds. I rub the inside with oil, sprinkle on salt and pepper, and get it ready for roasting.

Bake the squash: I place the butternut squash halves cut side down on a baking sheet lined with parchment paper or foil. Then, I bake them for 30 to 35 minutes, until they are tender when pierced with a fork.

Make the rice: While the squash roasts, I cook the wild rice according to the package directions. It is ready just in time to mix with the filling.

Cook the veggies and fruit: In a large skillet, I melt the butter over medium heat and sauté the shallot, pineapple, celery, rosemary, thyme, and cinnamon until they start to sizzle. I lower the heat to medium low and cook until softened, then stir in the diced apple and cook for another two to three minutes. Finally, I add the cranberries and take the skillet off the heat.

Combine the filling: I mix the warm cooked rice with the shallot mixture in a large bowl. Then, I stir in the melted butter, parsley, and half of the chopped pecans until everything is well combined.

Scoop and chop: I turn the cooked squash halves cut side up and carefully scoop out the flesh, leaving about a quarter inch shell.

Add the squash to the filling: I chop the scooped squash into small pieces and stir it into the rice mixture.

Fill and serve: I spoon the rice mixture into the squash shells and return them to the oven for about 15 minutes, until heated through. Then, I top with the remaining pecans and parsley before serving warm.

Expert tip

Roast squash cut down

When I make stuffed butternut squash, I always roast it cut side down because it keeps the flesh tender and stops it from drying out. I learned this trick after one holiday when I baked it cut side up and spent too much time trying to scrape out squash that was tough and uneven. Now the flesh scoops out so easily, and the natural sweetness of the squash pairs perfectly with the savory rice and crunchy pecans in the filling.

More tips to consider:

• Cooking time can change depending on how big your butternut squash is, so I always check for tenderness with a fork.
• I sometimes line my baking sheet with foil instead of parchment paper, and it works just as well.
• Fresh cranberries are wonderful, but dried cranberries can be used too if that is what I have on hand.
• If I do not have a large skillet, I simply grab a medium skillet or even a small saucepan to make the filling.
• I always make sure to cut the squash lengthwise because that is the only way it can be stuffed properly.
• After baking, I give the stuffed squash about 10 minutes to sit. This helps the filling set and makes it easier to slice and serve.

Recipe variations and add-ins:

• Cheesy stuffed squash: I sometimes stir in 1 cup of shredded Gruyere or mozzarella into the rice filling. It melts right into the squash and makes it extra creamy and comforting.
• Sausage and rice stuffing: For a heartier version, I cook 1 cup of crumbled sausage and mix it with the rice and veggies. It turns this side dish into a full meal.
• Quinoa and veggie mix: I swap the wild rice for 1 cup of cooked quinoa and add extra veggies like zucchini or spinach. It makes the filling lighter but still full of flavor.
• Dried fruit twist: Instead of fresh cranberries, I toss in 1/2 cup of dried cranberries, raisins, or chopped apricots. The sweetness balances the savory rice beautifully.
• Spiced apple pecan: I add an extra chopped apple and sprinkle in more cinnamon and nutmeg. It gives the filling a warm, fall flavor that pairs perfectly with holiday meals.

Serving suggestions

On Thanksgiving this stuffed butternut squash sits right in the middle of the table with the roasted turkey and ham, and my kids love spooning out the filling as if it were their own personal stuffing. It adds color to the table and a sweet and savory flavor that everyone reaches for. On Christmas morning when the house smells of cinnamon and spices, I like serving it alongside my instant pot butternut squash soup.

For fall family dinners, I like to pair it with my slow cooker leg of lamb because the two dishes balance each other so well. And for dessert, I love serving my sweet potato souffle because it is always amazing and such a sweet way to finish the meal. Whether it is a holiday or just a regular family dinner, this stuffed squash always ends up being a dish everyone talks about after we eat.

How to store leftovers:

• Store: I keep leftover stuffed butternut squash in an airtight container in the fridge. It stays fresh for up to four days and makes a quick lunch the next day.
• Freeze: When I want to save it longer, I wrap pieces in plastic wrap and place them in a freezer safe container. They will keep well for up to three months.
• Thaw: I always move the frozen squash to the fridge the night before. Letting it thaw slowly keeps the texture soft and the filling flavorful.
• Reheat: To warm it back up, I place the squash in a covered dish and bake at 350 degrees F for about 20 minutes.

Frequently asked questions

More holiday-themed side dishes:

• 1 large butternut squash 3 pounds
• 2 tablespoons olive oil
• salt and pepper

Filling:

• 6 ounces package wild rice
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 small shallot chopped
• 2 ribs celery chopped
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1 cup cubed pineapple fresh or canned
• 1 small granny smith apple peeled and chopped
• 1 cup fresh cranberries if using frozen thaw them first
• 1/3 cup pecans chopped and divided
• 2 tablespoons fresh parsley chopped
• 1/4 cup butter melted
• salt to taste

• Preheat oven to 375°F.

• Cut the squash in half and scoop out the seeds. You can discard the seeds or clean and bake them.

• Brush the inside with olive oil and season with a pinch of salt and pepper.

• Place the squash on a baking pan, cut side down, and bake in the preheated oven for 30-35 minutes or until tender. It can take up to 50 minutes for a larger squash

• In the meantime, cook the rice according to package directions.

Filling:

• In a large skillet over medium-low heat, add two tablespoons of butter, and cook shallot, pineapple, celery, rosemary, and thyme, cinnamon, until softened.

• Next, add the diced apple and cook an additional 2-3 minutes or until just tender. After that, stir in the cranberries and remove from the heat.

• In a large bowl, combine the cooked rice with the mixture from the skillet and the remaining 1/2 cup of melted butter, plus half of the chopped pecans and parsley.

• Remove the squash from the oven, flip it, and scoop the flesh leaving a ¼” shell.

• Chop the flesh and add it to the bowl with the filling mixture. Mix well to combine.

• Scoop the filling into the squash shells and bake an additional 15 minutes or until heated through.

• Top with remaining chopped pecans and parsley before serving.

Roast squash cut down

When I make stuffed butternut squash, I always roast it cut side down because it keeps the flesh tender and stops it from drying out. I learned this trick after one holiday when I baked it cut side up and spent too much time trying to scrape out squash that was tough and uneven. Now the flesh scoops out so easily, and the natural sweetness of the squash pairs perfectly with the savory rice and crunchy pecans in the filling.

More tips to consider:

• Cooking time can change depending on how big your butternut squash is, so I always check for tenderness with a fork.
• I sometimes line my baking sheet with foil instead of parchment paper, and it works just as well.
• Fresh cranberries are wonderful, but dried cranberries can be used too if that is what I have on hand.
• If I do not have a large skillet, I simply grab a medium skillet or even a small saucepan to make the filling.
• I always make sure to cut the squash lengthwise because that is the only way it can be stuffed properly.
• After baking, I give the stuffed squash about 10 minutes to sit. This helps the filling set and makes it easier to slice and serve.

Calories: 242kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg