This Stuffed Delicata Squash with Wild Rice is a cozy fall dish that's as pretty as it is satisfying. Sweet, tender delicata squash boats are filled with a savory wild rice stuffing made with browned mushrooms, spinach, sage, thyme, tart cranberries, toasted pecans, and Parmesan. It tastes like your favorite holiday stuffing in an edible bowl, and the thin skin is tender enough to eat, so there's no peeling involved.
I tested this a few times to get the timing right. The trick is to roast the squash first, then stuff it and bake it again so the squash turns soft while the filling gets golden on top. The rice cooks while the squash roasts, so everything finishes at the same time. It works as a hearty vegetarian main for dinner or as a showstopping Thanksgiving side.
If you loved this recipe, try our Wild Rice Stuffing or Stuffed Butternut Squash with Wild Rice next.
Why You'll Love This Recipe
- No peeling required. Like other winter squashes, delicata is sweet and nutty, but its skin is thin and edible. You just wash it, halve it, and scoop out the seeds.
- Stuffing flavor without the bread. Sage, thyme, mushrooms, and cranberries give you all the classic holiday flavors, and it's naturally gluten-free as long as your broth is.
- Sweet, savory, and crunchy. The sweet squash, earthy mushrooms, tart cranberries, and toasted pecans give every bite great texture.
- A main or a side. Each half is a filling vegetarian dinner with a salad, or you can cut the halves in two to serve them as a side dish.
- Easy to make ahead. You can roast the squash and make the filling a day or two early, then stuff and bake when you're ready.
Jump to:
Ingredients and Substitutions
To make this hearty Stuffed Delicata Squash with Wild Rice, you will need the following ingredients (see recipe card below for quantities):
- delicata squash - choose two medium squash of similar size with firm skin and no soft spots so they roast at the same rate. The skin is edible, so there's no need to peel. Acorn squash or honeynut squash work as substitutes.
- olive oil - used to brush the squash and sauté the vegetables. Avocado oil works too.
- salt and black pepper - season the squash and the filling.
- wild rice blend - choose a non-instant blend of wild rice and brown or long-grain rice, and rinse it well. Cooking times vary by brand, so follow the package directions. Brown rice works as a substitute.
- vegetable broth - cooks the rice and adds flavor. Chicken broth works too, but it won't be vegetarian. Check the label if you need it gluten-free.
- yellow onion - finely diced, and one of the aromatics that builds the savory base. White onion or a shallot works too.
- cremini mushrooms - finely chopped so they blend into the filling. Baby bella, white button, or shiitake mushrooms work as substitutes.
- garlic - fresh cloves, minced, give the best flavor.
- dried thyme - adds warm, earthy flavor. Use 1 tablespoon of fresh thyme leaves if you prefer fresh.
- dried sage - the signature stuffing herb. Use 1½ teaspoons of chopped fresh sage in its place.
- baby spinach - roughly chopped, for color and freshness. Chopped kale works too, but cook it a few minutes longer.
- dried cranberries - add tart sweetness. Dried cherries or chopped dried apricots work as substitutes.
- pecans - toasted, for crunch. To toast, stir them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Walnuts or pistachios work too, or use toasted pepitas to make it nut-free.
- Parmesan cheese - freshly grated Parmesan adds a salty, nutty depth. Traditional Parmesan is made with animal rennet, so look for a vegetarian-friendly Parmesan-style cheese if you need to keep this vegetarian. Leave it out to make the dish vegan.
- fresh parsley - chopped, stirred in at the end for freshness and color.
Equipment
You will need a large baking sheet (also called a sheet pan), parchment paper, a sharp chef's knife, a cutting board, a spoon for scooping the seeds, a medium saucepan with a lid, a large skillet, and a wooden spoon.
Instructions
- Prep the squash. Line a large baking sheet with parchment paper. Wash the delicata squash well and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Place the squash halves cut-side up on the prepared baking sheet.
- Season and roast the squash. Brush the squash with 1 tablespoon of the olive oil and season with salt and pepper. Turn the squash cut-side down and roast in a 425°F preheated oven for 20 to 25 minutes, until tender but still firm enough to hold its shape.
- Cook the wild rice. Meanwhile, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually about 25 to 30 minutes. Drain any excess liquid and set aside.
- Cook the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has cooked off.
- Add the garlic and herbs. Stir in the garlic, thyme, sage, salt, and pepper and cook for 1 minute until fragrant.
- Wilt the spinach. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
- Make the filling. Remove the skillet from the heat and stir the cooked wild rice, dried cranberries, pecans, Parmesan, and parsley into the mushroom mixture. Taste and adjust the seasoning as needed.
- Stuff the squash. Turn the roasted squash halves cut-side up. Divide the filling evenly among the squash halves, gently mounding it on top.
- Bake again. Return the stuffed squash to the 425°F oven and bake for 10 to 15 minutes, until the filling is hot and the tops are lightly golden.
- Serve. Transfer the squash to a serving platter, garnish with additional parsley and Parmesan, if desired, and serve warm.
Expert Tip
Roast the Squash Until Tender but Still Holding Its Shape
Roasting the squash cut-side down lets it steam and caramelize at the same time. Pull it out as soon as a knife slides in easily but the halves still hold their shape, since they get a second bake after stuffing. If the squash roasts until it's very soft, the boats can sag and collapse when you fill them. Roasting the squash first also matters because the filling is already cooked and only needs a short bake, so raw squash would stay firm.
Recipe Variations
- Make it vegan. Leave out the Parmesan or use a dairy-free Parmesan-style cheese, and check that your broth is vegan.
- Swap the grain. Use brown rice, quinoa, or farro in place of the wild rice blend and follow the package directions.
- Add apple. Stir in 1 small diced apple with the cranberries for a sweet, juicy crunch.
- Add plant-based protein. Crumble extra-firm tofu into the skillet with the mushrooms, or fold in a cup of cooked lentils, white beans, or chickpeas.
- Add meat. Brown ½ pound of Italian sausage, ground turkey, or ground beef in the skillet before the vegetables for a heartier, non-vegetarian version.
- Add the classic vegetables. Sauté diced carrots and celery with the onion for a more traditional stuffing base.
- Add a tangy bite. Stir in 2 tablespoons of chopped sun-dried tomato, or finish with a splash of balsamic or apple cider vinegar.
- Finish with a sweet touch. Add a drizzle of maple syrup or balsamic glaze over the baked squash.
- Try other squash. Use acorn or honeynut squash, or see our Stuffed Butternut Squash with Wild Rice.
- Add goat cheese. Crumble goat cheese or feta over the top before the final bake.
- Use leftover stuffing. Spoon leftover Wild Rice Stuffing into roasted delicata halves for a quick dinner.
Tips for the Best Stuffed Delicata Squash
- Choose similar-size squash. Squash of the same size roast at the same rate, so both finish at the same time.
- Wash the squash well. Since you're eating the skin, scrub off any dirt before cutting.
- Use a sharp knife and a steady board. Delicata is firm, so a sharp knife and a damp towel under the cutting board keep it from slipping.
- Scoop cleanly. A spoon makes it easy to scrape out the seeds and stringy flesh so the cavity is smooth.
- Roast cut-side down. This traps steam so the squash cooks through and the edges caramelize.
- Prep your ingredients first. Chop and measure all the filling ingredients before you start, since the skillet steps move quickly.
- Rinse the rice. Rinsing removes dust and extra starch so the grains cook up separate and fluffy.
- Chop the mushrooms finely. Small pieces blend into the filling and help it hold together when you spoon it in.
- Let the mushrooms brown. Don't crowd the skillet, and wait until the moisture cooks off for the best flavor.
- Mound the filling. Pile it high on each half so you get plenty of filling in every bite and a golden top.
Storage
Make Ahead
Roast the squash and make the filling up to 2 days ahead and store them separately in the fridge, so you spend less time cooking on the day. When you're ready to serve, stuff the squash and bake as directed, adding 5 to 10 minutes since everything starts out cold.
How to Store
Let the stuffed squash cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
How to Reheat
Cover the squash with foil and reheat in a 350°F oven for 15 to 20 minutes, until warmed through. You can also microwave individual portions in 30-second increments.
How to Freeze
- To freeze before the final bake, assemble the stuffed squash, cool completely, wrap each half tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes since it's cold.
- To freeze after baking, cool completely, wrap each half tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed above. The squash will be a little softer after freezing.
How to Serve
Serve this Stuffed Delicata Squash with Wild Rice as a hearty vegetarian dinner or a showstopping holiday side. A crisp salad and a vegetable make it a complete meal.
These are my favorite mains and sides to serve with it:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Both. One stuffed half is a filling vegetarian main when served with a salad or vegetable. For a side dish, cut each half in two crosswise to serve more people.
No. The skin is thin and becomes tender as it roasts, so it's completely edible. Just wash it well before cutting.
Place the squash on a stable cutting board and use a sharp knife to cut it in half lengthwise. Scoop out the seeds and stringy flesh with a spoon. If the squash wobbles, shave a thin slice off the bottom so it sits flat.
Yes. Roast the squash first until it's tender but still holds its shape, then stuff it and bake again briefly. The filling is already cooked, so raw squash wouldn't have enough time to soften in a short second bake.
Almost any cooked grain or hearty filling works. Wild rice, brown rice, quinoa, and farro are popular bases, and sausage, ground turkey, ground beef, lentils, chickpeas, or tofu add protein. Sautéed mushrooms, spinach, onion, and herbs add savory flavor, while dried cranberries, apples, and nuts add sweetness and crunch. Cheese like Parmesan, goat cheese, or feta makes a good topping. This recipe uses a wild rice and mushroom filling with sage and thyme for a stuffing-like flavor.
Brown rice, quinoa, or farro all work well. Cook the grain according to the package directions and use the same amount of cooked grain as the recipe calls for.
More Squash Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Stuffed Delicata Squash with Wild Rice
- Total Time: 1 hour 5 minutes
- Yield: 4 stuffed squash halves 1x
- Diet: Gluten-Free, Vegetarian
Description
These stuffed delicata squash are roasted until tender, then filled with a savory wild rice stuffing with mushrooms, spinach, cranberries, pecans, and Parmesan.
Ingredients
For the squash:
- 2 medium delicata squash (about 1½ pounds total)
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the filling:
- ¾ cup uncooked wild rice blend, rinsed
- 1½ cups vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach, roughly chopped
- ½ cup dried cranberries
- ½ cup pecans, toasted and roughly chopped
- ½ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Wash the delicata squash well and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Place the squash halves cut-side up on the prepared baking sheet.
- Brush the squash with 1 tablespoon olive oil and season with salt and pepper. Turn the squash cut-side down and roast for 20 to 25 minutes, until tender but still firm enough to hold its shape.
- Meanwhile, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the package directions, usually about 25 to 30 minutes. Drain any excess liquid and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has cooked off.
- Stir in the garlic, thyme, sage, salt, and pepper and cook for 1 minute until fragrant.
- Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
- Remove the skillet from the heat and stir in the cooked wild rice, dried cranberries, pecans, Parmesan, and parsley. Taste and adjust the seasoning as needed.
- Turn the roasted squash halves cut-side up. Divide the filling evenly among the squash halves, gently mounding it on top.
- Return the stuffed squash to the oven and bake for 10 to 15 minutes, until the filling is hot and the tops are lightly golden.
- Garnish with additional parsley and Parmesan, if desired, and serve warm.
Notes
Storage: Roast the squash and make the filling up to 2 days ahead and store separately in the fridge. Refrigerate stuffed leftovers in an airtight container for up to 3-4 days and reheat covered with foil in a 350°F oven for 15 to 20 minutes. To freeze, wrap the assembled unbaked squash or baked halves tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Gluten-free and vegetarian: Check that your broth and rice blend are labeled gluten-free, and choose a vegetarian-friendly Parmesan if needed. Omit the Parmesan to make it vegan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Comments
No Comments