Stuffed Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash halves filled with wild rice, vegetables, cranberries, and pecans with savory-sweet autumn flavors. A festive vegetarian main course that makes an elegant dinner table presentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (about 3 pounds, or 2 small squash)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 package wild rice blend (6 ounces, with seasoning packet + broth or water for cooking)
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- ¼ teaspoon ground sage
- ¼ teaspoon dried thyme leaves
- 1 small granny smith apple (peeled and chopped)
- 1 cup fresh cranberries
- ¼ cup chopped pecans (divided)
- 2 tablespoons chopped fresh parsley (divided )
- ¼ cup butter (melted)
- ½ teaspoon kosher salt (or to taste )
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1118mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1447mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.