- 1 butternut squash
- 1 tbsp olive oil
- For the stuffing: 1 tbsp olive oil
- 2 carrots, peeled and chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 170g wild rice
- 170g white rice
- 475ml vegetable broth
- 170g walnuts, chopped
- 170g dried cranberries
- 1/4 tsp black pepper
- 1/2 tsp fresh sage, chopped
- 1/2 tsp salt
- 1/4 tsp fresh thyme
- 130g maple syrup
- Preheat your oven to 350F (180C).
- To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender.
- Once baked, remove the squash from the oven. Let it cool. Scoop out the flesh in the centre of both squash halves, leaving about a 1-inch border all around. Set aside the scooped out squash flesh and chop it up.
- To make the stuffing: prepare the stuffing whilst the squash is baking. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown.
- Add the wild rice, veggie broth and maple syrup to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
- Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
- To stuff the squash:Pack in as much of the stuffing into both sides of the squash as you can. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together.
- When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. 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 use a wide spatula, and carefully transfer them to the plate. Serve hot.
Roasted butternut squash filled with a mixture of rice, walnuts, cranberries and more – the perfect vegan roast!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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