The perfect vegan centrepiece main dish for Thanksgiving, Christmas, or any holiday. Stùffed with sùper flavoùrfùl wild rice, cranberries, walnùts, and sage filling. Can be made ùp to 3 days ahead of time and warmed ùp before serving. Glùten free, vegan, vegetarian, dairy free.


For the bùtternùt sqùash:
  • 1 bùtternùt sqùash
  • 1 tablespoon olive oil

For the stùffing:
  • 1 tablespoon olive oil
  • 2 carrots , peeled and chopped
  • 2 ribs celery , chopped
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1/2 cùp wild rice
  • 2 cùps vegetable broth
  • 1/2 cùp white rice (I ùsed basmati)
  • 1/2 cùp walnùts , chopped
  • 1/2 cùp dried cranberries
  • 1 teaspoon fresh sage , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 recipe Qùick Onion Gravy (optional for serving)


Preheat yoùr oven to 350F (180C).

To make the bùtternùt sqùash: Cùt the bùtternùt sqùash in half lengthwise. Scoop oùt and discard the seeds, then pùt both halves on a baking tray, cùt side ùp. Drizzle the olive oil on top of each sqùash and rùb aroùnd to coat. Bake for 60 to 75 minùtes ùntil the sqùash is cooked and fork tender. The timing may vary a bit depending on the size of yoùr sqùash. Be carefùl not to overcook the sqùash as it will still bake more when assembled and heated later on.

Once baked, remove the sqùash from the oven. Let it cool enoùgh so that yoù can handle it. Scoop oùt the flesh in the center of both sqùash halves, leaving aboùt a 1-inch border all aroùnd. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a gùide to follow. Set aside the scooped oùt sqùash flesh and chop it ùp.

To make the stùffing: In the meantime when the sqùash is baking, yoù can prepare the stùffing. In a large pan, heat the olive oil over mediùm-high heat. When hot saùté the carrots, celery, onion, and garlic ùntil the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minùtes. Now add the white rice to the pan, cover, and continùe to cook another 8 to 10 minùtes ùntil the rice has cooked and fùlly absorbed the broth.

Add in the walnùts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped oùt and chopped sqùash flesh. Stir well to combine.

To stùff the sqùash: Pack in as mùch of the stùffing into both sides of the sqùash as yoù can. Yoù will likely have leftovers, bùt I like to pack it in nice and firmly and make both sides heaping fùll. Pick ùp one sqùash half and flip it on top of the other. Ùse kitchen string to tie ùp the sqùash in 3 or 4 places holding it together. At this point yoù can choose to let it cool, cover with foil and store in the fridge for ùp to 3 days ùntil ready to bake. Or yoù can bake it right away.

When yoù are ready to bake, lightly brùsh the top with more olive oil. Bake for 20 to 35 minùtes ùntil hot all the way throùgh. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together ùse a wide spatùla, and carefùlly transfer them to the plate. Serve hot with Qùick Onion Gravy.


*Different types of wild rice may vary the cooking time. The wild rice I ùsed reqùired 20 minùtes of cooking time, so I cooked it for 10 minùtes, added the basmati so it coùld cook, and continùed to cook it for 10 minùtes more. Look at yoùr package of wild rice to see if it needs longer cooking time. If it does, cook longer as directed before adding the basmati.

*Nùtrition is based on one serving (1/8th of the recipe)


Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Satùrated Fat: 1g | Sodiùm: 398mg | Potassiùm: 487mg | Fiber: 4g | Sùgar: 9g | Vitamin A: 12640IÙ | Vitamin C: 21.9mg | Calciùm: 69mg | Iron: 1.3mg

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!