This stuffed butternut squash is a complete, comforting meal in one. Roasted squash halves are filled with a savory mixture of chicken or turkey sausage, wild rice, sautéed mushrooms, kale, and sweet dried cranberries. The combination brings together protein, fiber, and seasonal produce for a hearty main course that also works well as a side for roast poultry or a crisp green salad.
Stuffed Butternut Squash with Wild Rice
This wild rice–stuffed squash is ideal when you want a showstopping, wholesome dinner without complicated techniques. Most of the time is hands-off as the squash and rice roast and simmer. You don’t need to peel the squash for this recipe—the skin helps the halves hold their shape while baking. The recipe is flexible: swap thyme for rosemary, choose your favorite mushrooms, or use farro or brown rice if you prefer.
Do you peel butternut squash before baking?
For this stuffed-squash preparation, leave the skin on. Roasting the squash with the peel intact makes it easier to scoop and stuff the cavity, and the flesh softens enough to be diced and mixed into the filling. Only remove the seeds before roasting.
Stuffed Butternut Squash Ingredients
- Butternut squash: 1 large butternut, halved lengthwise and seeded; brush or spray cut sides with olive oil and season with salt and pepper before roasting.
- Sausage: 1/2 pound fresh sweet Italian chicken or turkey sausage, casings removed.
- Mushrooms: About 2 cups sliced button, shiitake, or baby bella mushrooms.
- Garlic: 2 cloves, minced.
- Kale: 2 cups loosely packed, shredded.
- Cranberries: 1/4 cup sweetened dried cranberries (or more to taste).
- Thyme: 1 tablespoon chopped fresh thyme (rosemary can be substituted).
- Wild rice: 1/2 cup uncooked wild rice (cooked according to package directions yields the rice for the stuffing).
- Olive oil, salt, and freshly ground black pepper.
- Optional: Use low-sodium broth to cook the rice for extra flavor, or add toasted nuts for crunch.
How to Make Stuffed Butternut Squash
- Prepare and roast the squash: Preheat the oven to 400°F (200°C). Place the squash halves cut-side down on a parchment-lined baking sheet. Brush or spray the cut surfaces lightly with olive oil and season with salt and pepper. Roast for 15 minutes, then flip the halves and bake another 30–40 minutes, until the flesh is fork-tender.
- Cook the wild rice: While the squash roasts, combine 1/2 cup uncooked wild rice with 1 1/2 cups water or low-sodium broth and a pinch of salt in a small covered saucepan. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until the rice is tender. Drain any excess liquid and set aside.
- Make the sausage and vegetable stuffing: In a medium skillet over medium heat, warm 1 tablespoon olive oil. Crumble and brown the sausage, cooking until lightly browned but still slightly pink in the center. Add the sliced mushrooms, minced garlic, and a pinch of salt; sauté until the mushrooms release moisture and soften, about 2 minutes. Stir in the shredded kale and cook until wilted, another 2 minutes. Mix in the dried cranberries and 1 tablespoon chopped thyme; season with salt and freshly ground black pepper. Remove from heat and toss the mixture with the cooked wild rice.
- Scoop and combine: Let the roasted squash cool until it’s easy to handle. Gently cup the sides of each squash half with one hand so the shell does not crack, and spoon out some of the flesh, leaving a border of about 3/4 inch around the sides and bottom. Dice the scooped-out squash flesh and fold it into the rice and sausage mixture.
- Stuff and finish: Divide the stuffing evenly between the two squash halves, mounding slightly if needed. Return the stuffed squash to the oven for 5 more minutes to warm through and allow flavors to meld. Serve immediately, garnished with extra thyme if desired.
Tips, Variations and Serving Suggestions
This recipe adapts easily: swap Italian sausage for spicy sausage or use a plant-based sausage for a vegetarian-friendly option (add extra mushrooms or toasted chickpeas for protein). If you prefer a nutty bite, stir in toasted pecans or walnuts. Serve each stuffed half with a simple green salad or roasted Brussels sprouts. Leftovers make a great next-day lunch—reheat in the oven for best texture.
How to Freeze Stuffed Butternut Squash
Allow the stuffed squash to cool completely, then pack in airtight containers or freezer-safe bags. The recipe will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm in a 350°F oven until heated through, or use the microwave for a quicker option.
More Butternut Squash Ideas
- Air-Fryer Roasted Butternut Squash (great for quick cubes)
- Spinach and Butternut Squash Salad with Gorgonzola
- Stuffed Turkey Breasts with Butternut Squash and Figs
- Roasted Brussels Sprouts and Butternut Squash
- Butternut Squash Soup with Sage
Recipe Notes
Yield: 4 servings. Serving size is approximately half a squash or 1 1/2 cups of finished stuffing. Prep time: about 15 minutes. Cook time: roughly 1 hour. Total time: about 1 hour 15 minutes.
Nutrition (per serving)
- Calories: 314 kcal
- Protein: 16.5 g
- Carbohydrates: 51 g
- Fat: 7.5 g
- Fiber: 8 g
- Sugar: 12 g
- Sodium: approximately 625 mg
If you make this stuffed butternut squash, please rate the recipe and share how you served it. Photos and notes from home cooks help others adapt and enjoy the dish.