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Butternut Squash and Wild Rice Stuffing

A healthier version of a Thanksgiving classic.

Print Recipe

Created by on October 12, 2021

Ingredients

For the Squash

  • 4 cups chicken or vegetable broth
  • 1 1/3 cups wild rice
  • 1/2 teaspoon dried thyme
  • 5 fresh sage leaves, minced
  • 4 garlic cloves, finely grated
  • 2 celery stalks, rinsed and thinly sliced
  • 2 small onions, peeled and thinly sliced
  • 4 tablespoons unsalted butter

For the Stuffing

  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1/3 cup fresh parsley, finely chopped

Instructions

  1. Preheat oven to 400F. Toss the cubed squash, olive oil, salt and pepper together on a baking tray, mixing everything together.
  2. Spread in an even layer. Roast for 25 minutes or until squash is tender.
  3. In a large pot over medium-high heat, melt the butter.
  4. Add the sliced onions and sauté until soft and slightly caramelized. Then stir in garlic and sauté another 3 minutes.
  5. Add wild rice, broth and a pinch of salt and pepper. Stir well and bring to a boil.
  6. Boil uncovered for 5 minutes. Reduce to a simmer, add a lid to the pot and let cook, covered for 40-50 minutes or until all the liquid is absorbed.
  7. Once rice is fully cooked, fold in the cooked squash mixture, chopped pecans and parsley. Toss together, adding salt and pepper to taste.