Stuffed Butternut Squash with Wild Rice and Sausage

Stuffed Butternut Squash with Wild Rice and Sausage This post may contain affiliate links.Read my disclosure policy.This stuffed butternut squash is a meal in one, filled with chicken sausage and wild rice stuffing with mushrooms and cranberries.Stuffed Butternut Squash with Wild Rice This wild rice stuffed squash is a complete meal in one, packed with protein, carbs, and vegetables.

It’s a beautiful main dish but also works as a side paired with turkey or chicken and a salad.Although this recipe is a little time consuming, a lot of that is just waiting for the squash and rice to cook, making this a perfect weekend recipe when you’re not in a rush.And no need to peel the squash so the prep is pretty simple.

If you’d like to see some other stuffed squash recipes, try this Farro and Sausage Stuffed Acorn Squash and Stuffed Delicata Squash with Sausage-Mushroom Stuffing.Do you peel butternut squash before baking? Often, you do peel butternut squash before cooking it.However, for this recipe, there’s no need! The skin helps keep the squash together once it’s baked and stuffed, and you eat the filling, which has chopped squash in it.

Stuffed Butternut Squash Ingredients Butternut Squash: Cut a large butternut in half lengthwise, and top it with olive oil, salt, and pepper before roasting.Sausage: Remove the casings from sweet Italian chicken or turkey sausage.Mushrooms: Slice button, shiitake, or baby bella mushrooms.

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