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Vegan Wild Rice Stuffed Squash

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 4 people
Calories: 896kcal
Author: Nisha Vora


  • 4 medium butternut squash 2 - 2.5 pounds, or ~1kg or 4 medium acorn squash (1.25 -1.5 pounds, or ~0.6kg)
  • Kosher salt and pepper to taste
  • 1 cup wild rice (6 ounces, ~170g)
  • 1.5 cups (355 mL) vegetable broth for Instant Pot method, OR 3 cups (710 mL) vegetable broth for stovetop method
  • 1 tablespoon olive oil + more for roasting squash
  • 4 shallots, sliced thinly
  • 4 cloves garlic, minced
  • 4 cups (~270g) Tuscan/Lacinato kale, shredded
  • 1/2 cup (~70g) toasted pine nuts or pumpkin seeds
  • 1/2 cup (~15g) parsley leaves, roughly chopped
  • 1/2 cup (~10g) basil leaves, roughly chopped
  • 1/4 cup (~30g) dried cranberries
  • 1/2 cup (~80g) pomegranate seeds
  • 1 teaspoon orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup (~64g) good-quality tahini


  • Preheat the oven to 425°F (or 218°C).
  • Roast the squash: Slice each butternut squash or acorn squash in half and scoop out the seeds and gunk with a spoon. Place each squash half, cut side up, on a baking sheet and rub each with a bit of olive oil, kosher salt, and pepper. Roast acorn squash halves for 45 minutes and butternut squash halves for 50-55 minutes or until the flesh is fork tender and lightly browned.
  • Rinse the wild rice well.
  • Wild Rice, Instant Pot Method: Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
  • Wild Rice, Stovetop Method: Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
  • Make the wild rice salad: Heat the 1 tablespoon olive oil in a skillet. Once hot, add the shallots and cook until they are starting to soften, about 4 minutes. Add the garlic for 1-2 minutes, stirring frequently, until golden.
  • Add the shredded kale and season to taste with salt and pepper, stirring for 1-2 minutes or until the kale is starting to soften.
  • Turn off the heat and transfer the vegetable mixture to a large bowl. Add the cooked and drained wild rice, along with the pine nuts, chopped parsley, chopped basil, dried cranberries, pomegranate seeds, orange zest, orange juice, and 1 tablespoon extra virgin olive oil. Toss well to combine and incorporate the flavors. Season to taste with salt and pepper.
  • Stuff each squash cavity with the wild rice salad. Drizzle each half with tahini. Serve with additional chopped parsley on top, if desired.
    1. NOTE: you can also scoop out flesh from the roasted butternut squash to create a more hollowed out boat. That way, you can add more of the wild rice filling into each boat.