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Stuffed Whole Roasted Squash

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Stuffed Whole Roasted Squash

Active Time: 40 minutes   |   Total Time: 1 hour   |   Serves 4 to 6  |  Vegan  |  Gluten Free

  • One 4½ pound kabocha squash or two 1¾-pound butternut squash
  • 3 tablespoons extra virgin olive oil, plus more for drizzling squash
  • ½ teaspoon plus ⅛ teaspoon kosher salt, plus more for sprinkling and to taste
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces medium button mushrooms
  • ½ cup dry white wine, such as pinot grigio
  • 1½ cups wild rice blend (We like Lundberg)
  • 1 tablespoon chopped fresh sage more
  • 1 teaspoon chopped fresh rosemary
  • 2½ cups water
  • 4 cups fresh baby spinach
  • 1 cup canned kidney beans, drained and rinsed
  • ½ cup dried cranberries
  • -
  • For the topping
  • ¼ cup pecans, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated orange zest

Heat the oven to 400°F.

If using the kabocha squash, cut the off the top, then scoop out the seeds (like you would a pumpkin). Drizzle the inside with a little oil and rub to coat. Sprinkle the inside with a little salt and pepper. Flip over and roast, cut side down, for 40 to 50 minutes, until tender.

If using butternut squash, cut them in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little oil and rub to coat. Sprinkle with a little salt and pepper. Flip over and roast, cut side down, for 40 to 50 minutes, until tender.

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onion and ¼ teaspoon of the salt, and cook for 5 to 6 minutes, stirring often, until softened. Stir in the garlic. Stir in the mushrooms and cook, stirring occasionally, for 3 to 4 minutes, until tender. Add the wine and let simmer for 2 to 3 minutes, until the wine cooks away. Sprinkle with ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper. Stir in the rice, sage, and rosemary.

Add 2½ cups water, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Let come to a boil, then cover tightly and reduce the heat to low. Simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and stir in the spinach, beans, and cranberries. Let stand, covered, for 5 minutes. Stir again and taste for salt; you may want to add a little more.

Fill either the kabocha squash or butternut squash with the rice stuffing. Pop in the oven to heat through.

In a small bowl, combine the pecans, parsley, and orange zest.

Sprinkle over the squash and serve.

** You can roast the squash and make the stuffing ahead of time. Then fill the squash with the stuffing and slide into the oven to heat through before serving.

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