Are you a fan of winter squash? This healthy and vibrant veggie is so versatile, we could never get sick of it.
Making vegan stuffed butternut squash with rice and coriander is a great way to incorporate more meatless mains during fall, winter, or even holiday festivities!
This simple recipe makes for a healthy, hearty, and wholesome comfort dinner the whole family can enjoy.
There are lots of ways to customize this dish to your preferences — we’ll share some tips and ideas with you below.
Why you’ll love it
- Budget-friendly
- Eye-catching
- Relatively easy to make
- Hearty, filling, and delicious
- Meal prep-friendly
- Gluten-free & dairy-free
Ingredients needed
- Butternut squash (acorn is also a good choice)
- Wild rice (can be replaced with brown or basmati)
- Coconut milk (super creamy & brings the flavors together)
- Vegetable broth, olive oil & spices (salt, pepper, thyme, onion, curry, and garlic powder)
Find replacements for these ingredients as well as the exact quantities further down in the article.
How to make stuffed butternut squash
- Preheat the oven and line a sheet pan with parchment paper.
- Cut the butternut squash into halves lengthwise and scrape out the seeds and membranes.
- Score the flesh with a sharp knife, then brush with oil and season with salt, pepper, and thyme.
- Place squash cut side up on the prepared sheet pan and bake for 30 minutes.
- Cook wild rice in water and vegetable broth. Season with salt, pepper, onion powder, curry powder, and garlic powder. Add chopped green onion just before the cooking liquid has been absorbed.
- Add the coconut milk to the spiced rice and mix well to combine. Add a handful of fresh coriander, then divide the filling between the butternut squash cavities.
- Place the sheet pan back into the oven and roast for 15-20 minutes or until the squash is fork-tender and slightly brown.
Tips & adjustments
- Use your favorite rice for this recipe. Butternut can be replaced with acorn squash.
- Make this recipe even more convenient by using thawed frozen rice.
- Serve alongside mashed potatoes, green beans, cornbread, or salad.
- You can remove more flesh from the butternut squash to add more filling!
More filling ideas
This recipe is highly customizable, so feel free to add your favorite fixings. Here are some suggestions:
- Lentils
- Sautéd mushrooms
- Chopped kale
- Dried cranberries
- Apple
- Pumpkin seeds
- Celery
- Cauliflower
- Green peas
- Chopped pecans
- Vegan cheese
- Vegan meat
Prep & storage
Make this recipe ahead of time by storing the roasted squash and cooked rice separately in the fridge.
Assemble it within the next 24 hours and bake in the oven at 350 °F for 15-20 minutes.
Store any leftover stuffed squash in a lidded container in the fridge for up to 3 days. Reheat at your convenience in the oven or microwave!
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Ingredients
- 2 butternut squashes halved lengthwise
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 oz wild rice dry
- 1 cup water
- ½ cup vegetable broth
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp curry powder
- 1 green onion finely chopped
- 1 cup coconut milk
- Coriander to garnish
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Scrape the seeds and membranes out of the butternut squash using a metal spoon. Score the flesh with a sharp knife.
- Place squash (cut side up) on the prepared sheet pan and brush with oil. Season with thyme, salt, and pepper to taste, then place in the oven for 30 minutes.
- Meanwhile, cook wild rice in water and vegetable broth on the stove. Season with onion powder, garlic powder, curry powder, salt, and pepper. Throw in the chopped green onion just before all of the liquid has been absorbed.
- Stir in coconut milk and some fresh coriander.
- Once the butternut squash has softened and browned, remove it from the oven. Spoon rice mixture into the cavities, then place back in the oven and roast for 15-20 minutes until the squash is fork-tender. Enjoy warm!
Notes
- Add cranberries, apples, cauliflower, or pecans to the filling. Find more ideas in the article!
- Make this recipe ahead of time by storing the roasted squash and cooked rice separately, then assembling and baking it just before serving.
