This stuffed butternut squash is one meal filled with chicken sausage and wild rice stuffed with mushrooms and cranberries.
Butternut squash with wild rice
This Wild Rice Stuffed Squash is a complete meal packed with protein, carbs and veggies. But a lot of it is just waiting for the pumpkin and rice to cook, making it the perfect weekend recipe when you’re not in a rush. is. If you want to see other stuffed squash recipes, try this Farro and Sausage Stuffed Acorn Squash and Sausage and Mushroom Stuffed Delicata Squash.
Do you peel butternut squash before baking?
Butternut squash is often peeled before cooking. But with this recipe, you don’t have to!
stuffed butternut squash
- Butternut squash: Cut large butternuts in half lengthwise and roast with olive oil, salt and pepper.
- sausage: Remove casing from sweet Italian chicken or turkey sausage.
- mushroom: Slice button, shiitake and baby bella mushrooms.
- garlic: Chop two cloves.
- salt Draws out the moisture of the mushrooms and brings out the flavor of the vegetables
- Kale: Shred 2 cups of kale.
- cranberry: Use sweetened dried cranberries.
- time: Sub rosemary for thyme.
- black pepper
- Wild rice: For the stuffing you will need cooked rice.
How to make stuffed butternut squash
- Roast butternut squash. Sprinkle cut pumpkin with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake at 400°F for 15 minutes. Flip over and grill for an additional 30-40 minutes, until forks are tender.
- Make stuffing: Place the sausages in a skillet over medium heat and lightly brown. Add mushrooms, garlic and a pinch of salt and simmer for 2 minutes. Stir in the kale and let it cook for a few minutes. Add cranberries and 1 tablespoon chopped thyme, season with salt and pepper, and remove from heat. Toss the prepared rice and mixture.
- Scoop squash: Once the butternut squash is done, let it cool slightly. Then wrap one hand around the sides to keep the pumpkin from tearing and spoon out some of the meat, leaving a 3/4 inch border around the sides and bottom. Finely chop the remaining pumpkin and mix it with the rice and sausage.
- Stuff the squash: Add half of the sausage mixture to each squash half. Place the sheet pan back in the oven and bake for another 5 minutes.
How to Freeze Stuffed Butternut Squash
This butternut squash and sausage stuffing can be kept in the refrigerator for up to 4 days. You can also freeze it in an airtight container for up to 3 months.To thaw, place the dish in the refrigerator overnight and reheat in the microwave or oven.
More Butternut Squash Recipes You’ll Love:
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Stuffed butternut squash with wild rice and sausage
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This stuffed butternut squash is one meal filled with chicken sausage and wild rice stuffed with mushrooms and cranberries.
for squash
- 1 big butternut squash, (about 2 pounds) cut in half lengthwise and seeded
- 1 tablespoon Olive oil
- 1/2 tea spoon kosher salt
- freshly ground black pepper, taste
stuffing
- 1/2 cup uncooked wild rice
- 1 1/2 cup water or broth, to cook rice
- 1 tablespoon Olive oil
- 1/2 lb Fresh sweet italian chicken or turkey sausage, removed the casing
- 2 cup Roughly chopped mushrooms, Buttons, shiitake mushrooms, baby spatula, etc.
- 2 cloves garlic, chopped
- 1/2 tea spoon kosher salt, plus taste more
- 2 cup loosely packed shredded kale
- 1/4 cup apple juice sweetened cranberries
- 1 tablespoon chopped fresh thyme leaves
- freshly ground black pepper, taste
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Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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Bake the pumpkin. Apply olive oil to the cut end of the pumpkin and sprinkle with salt and pepper. Place cut side down on baking sheet and bake for 15 minutes, then flip over and bake for an additional 30-40 minutes until forks are tender.
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Meanwhile, cook the rice while the pumpkin is roasting. Place the rice, cooking liquid, and salt in a small saucepan with a lid and bring to the boil over high heat. Bring to a boil, then reduce heat and simmer for 35-40 minutes until tender. Drain excess liquid and set aside.
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Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Place the sausages in the skillet and cook until lightly browned but still pink.
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Add mushrooms, garlic and a pinch of salt and cook, stirring, until mushrooms are tender, about 2 minutes. Stir in kale and cook until completely wilted, about 2 minutes.
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Add cranberries and 1 tablespoon chopped thyme and mix. Season with salt and pepper and remove from heat. Mix with the prepared rice.
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Once the squash is complete, set aside until cool enough to handle safely.
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Scoop the sides with one hand to keep the squash from tearing, and spoon out some of the pulp, leaving a 3/4-inch border around the sides and bottom.
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Finely chop the remaining pumpkin and mix it with the rice and sausage.
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Divide the sausage mixture between the hollowed out squash halves, and fill the middle, if any, with excess on top. Return to the oven to cook for another 5 minutes.
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Arrange on a platter and serve immediately.
Serving: 1/2 squash or 1 and 1/2 cups, calorie: 314kcal, carbohydrate: 51g, protein: 16.5g, thick: 7.5g, saturated fat: 1.5g, cholesterol: 42mg, sodium: 624.5mg, fiber: 8g, sugar: 12g
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