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.

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.

Roasted Honeynut Squash Boats with Savory Wild Rice, Spiced Mushrooms & Toasted Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Caitlin
Total Time: 1 hour 10 minutes
Yield: Serves 6

Description

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
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon Garlic olive oil (optional)

FILLING

1 cup wild rice blend
2 1/4 cups vegetable or chicken stock
2 tablespoons extra virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
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

Cook Mode Prevent your screen from going dark

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.