I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Golden honeynut squash and aromatic wild rice are combined in a way that feels both comforting yet presentable for any sort of holiday gathering. In this post, you’ll find simple steps, make-ahead tips, flexible ingredient swaps, and hosting ideas for serving these Roasted Honeynut Squash Boats with Savory Wild Rice, Spiced Mushrooms & Toasted Pecans.
Roasted honeynut squash has a natural sweetness that pairs effortlessly with earthy wild rice, warm spices, and caramelized mushrooms – a combination that turns a humble squash into a centerpiece-worthy dish. these stuffed squash boats deliver satisfying texture, savory depth, and the perfect touch of herbs, all while staying simple enough for any home cook.
They’re a perfect make-ahead option for fall entertaining, especially when you want something hearty, wholesome, and unexpected. Whether it’s a holiday dinner party or a nourishing seasonal dinner, this recipe gives you a beautiful balance of flavor and practicality.
INGREDIENT OVERVIEW
SQUASH + SEASONING
Honeynut Squash : sweeter and creamier than butternut; perfect for roasting
Extra Virgin Olive Oil, Sea Salt & Black Pepper : simple seasoning that enhances caramelization
Roast the Squash : Preheat oven to 400°F. Brush cut sides of the honeynut squash with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 30–35 minutes, or until the flesh is tender and the edges are caramelized.
Cook the Wild Rice : In a small pot, combine wild rice and stock. Bring to a boil, then reduce heat and simmer covered for 35–40 minutes, until grains are tender yet slightly chewy. Drain excess liquid and fluff with a fork.
Sauté the Mushroom Mixture : Heat olive oil in a large skillet over medium heat. Add shallot and garlic; cook 1–2 minutes until fragrant. Add mushrooms and cook 6–8 minutes, stirring occasionally, until golden and slightly crisp. Stir in smoked paprika, thyme, cinnamon, and red pepper flakes. Season to taste.
Combine the Filling : Add wild rice, toasted pecans, and dried cranberries to the skillet. Toss to combine and warm through. Finish with parsley and a drizzle of olive oil.
Fill & Serve : Spoon the warm stuffing into each roasted squash half. Finish with a drizzle of Fig Balsamic or Cranberry Pear Balsamic and a sprinkle of flaky sea salt.
MAKE-AHEAD & STORAGE TIPS
The squash and rice filling can be prepared 1 day ahead.
Assemble and reheat at 350°F for 15–20 minutes before serving.
Leftovers keep 3 – 4 days in the fridge.
Reheat gently in a covered dish to keep the squash tender.
FREQUENTLY ASKED QUESTIONS
Can I substitute butternut squash?
Absolutely. Choose smaller butternut squash halves so the portions aren’t oversized. Another great option would be acorn squash!
Can I make this vegetarian or vegan?
Yes. Use vegetable stock in place of chicken stock.
Can I use pre-cooked rice?
You can, but wild rice blends cooked from scratch provide the best texture.
Can I add protein?
Roasted chicken sausage, shredded chicken, or lentils are all great additions.
Is honeynut squash the same as butternut?
They’re similar in flavor, but honeynut is sweeter, smaller, and richer.
HOSTING TIPS
For a dinner party, roast the squash ahead of time and keep the wild rice filling warm in a small Dutch oven. Set everything out buffet-style with balsamic, fresh herbs, and flaky sea salt so guests can build their own boats. It feels interactive and fun! If you’d like, you could even have an assortment of proteins to serve alongside it if you want to make it the main dish.
Sweet roasted honeynut squash filled with savory wild rice, caramelized mushrooms, toasted pecans, and herbs. A nourishing, fall-forward dish that’s equal parts cozy and elegant.
Ingredients
Scale
SQUASH
3 honeynut squash, halved lengthwise and seeds removed
8 ounces cremini or mixed wild mushrooms, cleaned and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon fresh thyme
1/4 teaspoon cinnamon
1/2 cup toasted pecans, roughly chopped
1/4 cup dried cranberries (optional, for a touch of sweetness)
2 tablespoons fresh parsley, roughly chopped
sea salt and cracked pepper, for finishing
Instructions
Roast the Squash : Preheat oven to 400°F. Brush cut sides of the honeynut squash with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 30–35 minutes, or until the flesh is tender and the edges are caramelized.
Cook the Wild Rice : In a small pot, combine wild rice and stock. Bring to a boil, then reduce heat and simmer covered for 35–40 minutes, until grains are tender yet slightly chewy. Drain excess liquid and fluff with a fork.
Sauté the Mushroom Mixture : Heat olive oil in a large skillet over medium heat. Add shallot and garlic; cook 1–2 minutes until fragrant. Add mushrooms and cook 6–8 minutes, stirring occasionally, until golden and slightly crisp. Stir in smoked paprika, thyme, cinnamon, and red pepper flakes. Season to taste.
Combine the Filling : Add wild rice, toasted pecans, and dried cranberries to the skillet. Toss to combine and warm through. Finish with parsley and a drizzle of olive oil.
Fill & Serve : Spoon the warm stuffing into each roasted squash half. Finish with a drizzle of Fig Balsamic or Cranberry Pear Balsamic and a sprinkle of flaky sea salt.
Honeynut can vary in size – adjust filling amounts as needed.
Add more stock if your wild rice needs extra simmer time.
Swap dried cranberries for golden raisins if you prefer.
Prep Time:25 minutes
Cook Time:45 minutes
Category:Side Dish, Main Dish
Method:Roasted + Stovetop
Cuisine:Seasonal, Fall Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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