Butternut Squash and Wild Rice Stuffing

Fall is in the air and it’s time to enjoy those savory fall dishes!  Here’s one that would be a big hit for Thanksgiving!


1 butternut squash, peeled and cubed

2 shallots

7-8 cloves of garlic chopped

olive oil

1 bunch of celery, destringed and chopped

5-6 carrots, peeled and chopped

5-6 crimini mushrooms chopped

2 tablespoons of sage chopped

1/4 cup of Italian parsley chopped

1 1/2 cups of good quality wild rice

2 1/2 cup of chicken or vegetable stock

1 cup of dried cranberries

1/2 tsp cinnamon

1 orange – zest of orange

sea salt

cracked pepper

3-4 tablespoons of butter

Directions:  Preheat oven to 400 degrees.  Toss butternut squash, 1 shallot and 3-4 cloves of garlic with 3-4 tablespoons of olive oil.  Add sea salt and cracked pepper, along with a sprinkling of cinnamon.  Toss together and place on a baking sheet.  Bake for 30 minutes and then toss, cook for another 20-25 minutes until browned but still moist.

In the meantime, get a medium saucepan and heat up 2 1/4 cup of broth.  Heat to boil, add 1 1/2 cups of wild rice and 1 cup of dried cranberries.  Simmer for 35-40 minutes.

Get a good quality saute pan and add butter and olive oil and heat.  Add another chopped shallot, celery, carrots, mushrooms, garlic and saute until translucent – about 15 minutes, stirring occasionally.  

Add orange zest, parsley and sage, sea salt and pepper.  Cook until done and set aside.  

Once butternut squash is done, along with vegetable saute and rice, toss together in a large bowl and add extra chopped herbs on top.  Serve and enjoy!

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