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roasted butternut squash halves filled with rice, cranberries, and walnuts arranged wide across a rustic platter, fresh sage scattered nearby, warm natural light, shallow depth of field, horizontal landscape composition

Stuffed Butternut Squash

Roasted butternut squash halves filled with herb rice, cranberries, and walnuts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 butternut squash halved
  • 1 cup cooked wild rice
  • 1/3 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 2 tbsp olive oil
  • 1 tsp dried sage

Method
 

  1. Scoop the seeds from the squash halves and brush with olive oil.
  2. Roast cut-side down at 400F for 35 minutes until tender.
  3. Mix the cooked rice, cranberries, walnuts, and sage.
  4. Flip the squash and spoon the filling into each cavity.
  5. Return to the oven for 10 minutes to warm through.
  6. Season with salt and pepper before serving.