Vegan Stuffed Butternut Squash with Wild Rice & Cranberries

 with Wild Rice, Cranberries & a Creamy Tahini DrizzleA satisfying, flavorful main dish that’s both hearty and festive. Perfect for a cozy dinner or holiday table. 🌱🎃

📋 Ingredients

For the Roasted Squash

• 2 medium butternut squash, halved lengthwise and seeded

• 1 tbsp olive oil

• Salt & black pepper to taste

For the Wild Rice Stuffing

• 1 cup wild rice blend, cooked according to package directions

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 2 cups chopped kale or spinach

• ½ cup dried cranberries

• ½ cup chopped pecans or walnuts

• 1 tsp dried thyme or sage

• Pinch of nutmeg (optional)

For the Creamy Tahini Drizzle

• ¼ cup tahini

• 1 tbsp lemon juice, freshly squeezed

• 1 tsp maple syrup

• 1–2 tbsp water, to thin

• Garlic powder & salt to taste

👩‍🍳 Instructions

1. Roast the Squash

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

• Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on the sheet.

• Roast 40–50 minutes, until tender and easily pierced with a fork.

2. Prepare the Stuffing

• Cook wild rice according to package directions.

• Heat olive oil in a large skillet over medium. Sauté onion until soft, about 5 minutes.

• Add garlic and herbs; cook 1 minute until fragrant.

• Stir in kale/spinach and cook until wilted.

• In a large bowl, combine cooked rice, onion-kale mixture, cranberries, and nuts. Season to taste.

3. Assemble & Bake

• Once squash is roasted, carefully flip halves over. Scoop out a bit of the flesh to create a deeper cavity; mix this into the rice stuffing.

• Divide stuffing among squash halves, mounding it high.

• Return to oven for 10–15 minutes to warm through.

4. Make the Tahini Drizzle

• Whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water gradually until a pourable consistency forms.

5. Serve

• Place stuffed squash on a platter and drizzle generously with tahini sauce. Serve warm.

💡 Tips & Variations

• Make Ahead: Roast squash and cook rice up to 2 days ahead. Assemble and bake just before serving.

• Nut-Free Option: Substitute seeds like pepitas or sunflower seeds for the pecans/walnuts.

• Protein Boost: Fold a can of rinsed chickpeas or white beans into the stuffing.

• Squash Alternatives: Acorn squash or sweet potatoes work beautifully here.