Stuffed Roasted Butternut Squash

I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture and served it back in the shell. Fantastic!!

Stuffed Roasted Butternut Squash

The perfect vegan centrepiece main dish for Thanksgiving, Christmas, or any holiday. Stuffed with super flavourful wild rice, cranberries, walnuts, and sage filling. Can be made up to 3 days ahead of time and warmed up before serving. Gluten free, vegan, vegetarian, dairy free. 

Ingredients

For the butternut squash:

1 butternut squash

1 tablespoon olive oil

For the stuffing:

1 tablespoon olive oil

2 carrots , peeled and chopped

2 stalks of celery , chopped

1 yellow onion , chopped

2 cloves garlic , minced

1/2 cup wild rice

2 cups vegetable broth

1/2 cup white rice (I used basmati)

1/2 cup walnuts , chopped

1/2 cup dried cranberries

1 teaspoon fresh sage , chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1 recipe Quick Onion Gravy (optional for serving)

Instructions

1. Preheat your oven to 350F (180C).
2. To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
3. get the full instructions @ itdoesnttastelikechicken.com

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