Wild Mushroom Stuffed Butternut Squash

Wild Mushroom Stuffed Butternut Squash

Makes: 8 servings


1 medium butternut squash
3 tablespoons olive oil, divided
2 tablespoons vegan butter (such as Earth Balance Soy Free Buttery Sticks), divided
6 cups vertically sliced yellow onions (about 3 large onions)
1-1/4 pounds sliced wild mushrooms (pink and grey oyster)
1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper
1-1/2 cups cooked wild rice
1 cup cooked white or brown rice
1/2 cup dried cranberries
2 teaspoons chopped fresh sage
1/4 teaspoon dried thyme


  • For the butternut squash, preheat oven to 350-degrees F. Cut squash in half lengthwise. Scoop out and discard seeds. Rub centers with 1 tablespoon oil. Place on a baking sheet lined with parchment, cut side up. Bake for about 45-60 minutes until squash is tender, but not overcooked. The squash will bake again when stuffed. Baking time may vary depending on the size of the squash. Remove from oven and let cool.  
  • For the caramelized onions, heat 1 tablespoon oil and 1 tablespoon butter in a large, wide saucepan or skillet over medium heat until melted and sizzling. Add sliced onions and cook, stirring often, until they start to soften. Reduce heat to medium-low. After 10 minutes of cooking, sprinkle onions with ½ teaspoon of salt and continue to cook, stirring often, until golden and a jam-like consistency, about 20-25 minutes. Set aside.
  • For the mushrooms, heat the remaining tablespoon oil and remaining tablespoon butter in a large skillet or cast-iron skillet over medium heat. Add mushrooms and cook until soft, about 6-8 minutes. Add remaining 1/8 teaspoon salt and pepper. Set aside.


  1. Scoop out the flesh from center of both cooled squash halves, leaving about a 1 to 1-1/2 inch border all around. Chop up the scooped squash and place in a large bowl.
  2. To the chopped squash, add caramelized onions, mushrooms, wild rice, white rice, cranberries, sage, and thyme. Stir to combine well.
  3. Pack as much stuffing into both squash halves as you can. You should have a little leftover to enjoy as a salad. Place squash halves together so stuffing is in the center. Truss the squash or tie with kitchen string in 3 or 4 places to hold together.
  4. Bake for 35-45 minutes, until heated through. Remove from oven. Let rest 5-10 minutes. Remove string. Carefully cut into thick slices, and transfer to plate using a wide spatula. Serve with your favorite gravy.

Recipe Notes

Batch cooking cuts down on the amount of time you have to spend in the kitchen. We cooked a batch of wild rice and also a batch of white rice. With the leftover rice’s we made two delicious dinners during the week, wild rice and mixed vegetable soup and wild rice stir-fry with tamarind mint sauce.