Stuffed Butternut Squash with Mushrooms and Cranberries

by Meghan Rodgers

October 6, 2020

Looking for more filling vegan entrée recipes? Who isn’t? You have definitely come to the right recipe. This delicious dish features one of my favorite fall foods — stuffed butternut squash. Hearty butternut squash gives this dish a velvety and buttery base. Top that with a tasty filling just bursting with tart and tangy dried cranberries, tender mushrooms, leafy kale, earthy brown rice, and crunchy, toasted pine nuts. What’s better? This recipe is made with just a bit of olive oil, so it’s low in fat, while still being full of flavor. It makes an excellent addition to your fall vegan dinner repertoire — and also a great option for a show-stopping holiday dish.

But don’t just wait until Thanksgiving! Butternut squash is overflowing at local farmers markets and roadside stands this time of year. So pick up a few and treat yourself to a truly memorable meal. Enjoy this Stuffed Butternut Squash with Mushrooms and Cranberries tonight!

How to roast a butternut squash
Despite its somewhat intimidating size, butternut squash is easy to roast — no need to peel. Simply cut the squash in half lengthways. Use a spoon or scoop to remove the seeds, season lightly, and brush with a bit of olive oil. Roast for 45-55 minutes with the cut sides up.

How to toast pine nuts
Pine nuts are always a treat. Let’s be real — they’re pretty pricy! But they are ooooh so worth it. They can really elevate a dish as simple as squash. Toasting your pine nuts will give them a depth of flavor that will pair perfectly with this medley ingredients. Also try your toasted pine nuts on salads, hummus, creamy pasta, or in your own homemade pesto.

Stuffed Butternut Squash with Mushrooms and Cranberries
Serves 4

Instructions
1 medium butternut squash (about 2-2 1/2 pounds each)

2 tbsp olive oil

salt

pepper

6-8 (about 1 cup) ounces brown rice

8 (about 1 cup) ounces mushrooms, rinsed

1.5 (1/4 cup) ounces dried cranberries

1 clove garlic, minced

1/2 yellow onion, minced

1 bunch kale, stems removed and chopped

3 tbsp pine nuts

Directions

1. Place rack in center of oven and preheat oven to 425ºF. Halve the butternut squash and scoop out the seeds from the centers. Place halves on a baking sheet with the cut sides up. Brush fleshy part of squash with olive oil and sprinkle with salt and pepper. Bake 45-50 minutes or until the squash is tender enough to pierce with a fork.
2. While the squash is baking, prepare the brown rice according to package.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add onion and sauté for 4-5 minutes. Add garlic and sauté for 1 more minute, stirring often. Add mushrooms and cranberries, season well with salt and pepper, and cook until mushrooms are just tender. Add kale and cook until bright green and slightly wilted.
4. When rice is done, fluff with fork and transfer rice to veggie skillet. Stir until well combined.
5. Remove butternut squash from oven and let cool slightly. Turn heat down to 375ºF. Scoop out a bit of the squash from the center, leaving at least a 1/2-to 3/4-inch wall. Fill each squash with rice and veggie mixture. Return to oven and reheat for 10 minutes to rewarm.
6. While the squash rewarms, toast the pine nuts. Place pine nuts in a single layer in a dry frying pan. Turn heat to medium-low and stir constantly. Toast until fragrant and golden brown. When done, transfer to plate to stop cooking immediately.
7. Remove squash from oven, top with toasted pine nuts, and enjoy!

Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.