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This stuffed butternut squash is a meal in a single, full of chicken sausage and wild rice stuffing with mushrooms and cranberries.

Stuffed Butternut Squash with Wild Rice

This wild rice stuffed squash is a whole meal in a single, full of protein, carbs, and vegetables. It’s a ravishing major dish but additionally works as a side paired with turkey or chicken and a salad. Although this recipe is a bit of time consuming, numerous that’s just waiting for the squash and rice to cook, making this an ideal weekend recipe if you’re not in a rush. And no have to peel the squash so the prep is pretty easy. In case you’d prefer to see another stuffed squash recipes, do this Farro and Sausage Stuffed Acorn Squash and Stuffed Delicata Squash with Sausage-Mushroom Stuffing.

Do you peel butternut squash before baking?

Often, you do peel butternut squash before cooking it. Nonetheless, for this recipe, there’s no need! The skin helps keep the squash together once it’s baked and stuffed, and also you eat the filling, which has chopped squash in it.

Stuffed Butternut Squash Ingredients

• Butternut Squash: Cut a big butternut in half lengthwise, and top it with olive oil, salt, and pepper before roasting.
• Sausage: Remove the casings from sweet Italian chicken or turkey sausage.
• Mushrooms: Slice button, shiitake, or baby bella mushrooms.
• Garlic: Mince two cloves.
• Salt to attract out the moisture within the mushrooms and flavor the veggies
• Kale: Shred two cups of kale.
• Cranberries: Use sweetened dried cranberries.
• Thyme: Sub rosemary for thyme.
• Black Pepper
• Wild Rice: You’ll need cooked rice for the stuffing.

Methods to Make Stuffed Butternut Squash

• Roast the Butternut Squash: Spray the cut sides of the squash with olive oil, and sprinkle them with salt and pepper. Place them cut-side down on a baking sheet lined with parchment and bake for quarter-hour at 400°F. Then flip them over and bake one other 30 to 40 minutes until fork tender.
• Make the Stuffing: Crumble the sausage right into a skillet on medium heat and flippantly brown it. Add the mushrooms, garlic, and a pinch of salt, and cook for 2 minutes. Stir within the kale and cook for a few minutes. Add the cranberries and a tablespoon of the chopped thyme, season it with salt and pepper, and take away the pan from heat. Toss the mixture with the prepared rice.
• Scoop Out the Squash: Once the butternut squash is completed, let it cool a bit. Then cup the perimeters of the squash with one hand in order that it doesn’t tear, and spoon out a few of the flesh, leaving a 3/4” border around the perimeters and bottom. Dice the remaining squash into small pieces and blend it with the rice and sausage.
• Stuff the Squash: Put half of the sausage mixture into each squash halve. Return the sheet pan to the oven and bake for one more five minutes.

Methods to Freeze Stuffed Butternut Squash

This stuffed butternut squash with sausage will keep within the refrigerator for as much as 4 days. You can even freeze it in airtight containers for up to a few months. To thaw, put the dish within the fridge overnight and reheat it within the microwave or oven.

More Butternut Squash Recipes You’ll Love:

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Stuffed Butternut Squash with Wild Rice and Sausage

4+

314 Cals
16.5 Protein
51 Carbs
7.5 Fats

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

This stuffed butternut squash is a meal in a single, full of chicken sausage and wild rice stuffing with mushrooms and cranberries.

FOR THE SQUASH

• 1 large butternut squash, (about 2 kilos) halved lengthwise, seeded
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste

FOR THE STUFFING

• 1/2 cup uncooked wild rice
• 1 1/2 cups water or broth, for cooking the rice
• 1 tablespoon olive oil
• 1/2 pound fresh sweet Italian chicken or turkey sausage, casing removed
• 2 cups loosely packed sliced mushrooms, corresponding to button, shiitake, or baby bella
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 2 cups loosely packed shredded kale
• 1/4 cup apple juice sweetened cranberries
• 1 tablespoon chopped fresh thyme leaves
• Freshly ground black pepper, to taste

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

• Bake the squash. Spray the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and bake for quarter-hour, then flip and bake one other 30-40 minutes, until fork tender.

• Meanwhile, while the squash bakes make the rice. In a small lidded saucepan, mix the rice, cooking liquid and salt and place over high heat. Bring to a boil, turn the warmth right down to low and simmer for 35-40 minutes, until tender. Drain any excess liquid and put aside. 

• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Crumble the sausage right into a skillet and cook until flippantly browned, but still pink in some areas.

• Add the mushrooms, garlic and a pinch of salt, and cook, stirring until the mushrooms are soft, about 2 minutes. Stir within the kale, and cook until completely wilted, about 2 minutes.

• Add the cranberries and 1 tablespoon of the chopped thyme and stir to mix. Season with salt and pepper and take away from heat. Toss with the prepared rice.

• Once the squash is completed, set it aside until cool enough to soundly handle.

• Cupping the perimeters of the squash with one hand in order that it doesn’t tear, spoon out a few of the flesh, leaving a 3/4” border around the perimeters and bottom.

• Dice the remaining squash in small pieces and blend with the rice and sausage.

• Divide the sausage mixture between the hollowed out squash halves and fill to the highest, mounding in the center if there’s extra. Return to the oven to cook for one more 5 minutes.

• Arrange on a platter and serve immediately.

Serving: 1/2 squash or 1 1/2 cups, Calories: 314kcal, Carbohydrates: 51g, Protein: 16.5g, Fat: 7.5g, Saturated Fat: 1.5g, Cholesterol: 42mg, Sodium: 624.5mg, Fiber: 8g, Sugar: 12g

Keywords: sausage and wild rice stuffing, stuffed butternut squash, wild rice