Stuffed Butternut Squash

If you’re searching for a vegetarian alternative to a Thanksgiving turkey, this hearty stuffed squash is a great go-to! OptUP score: 78

Serves: 4Prep: 40 minutesCook: 1 hour 40 minutesTotal: 2 hours 20 minutesDifficulty: Medium

Serves: 4


  • 1 medium butternut squash
  • 3 tablespoons Kroger Extra Virgin Olive Oil, divided
  • 1⁄2 cup carrots, peeled and chopped
  • 1⁄2 cup celery, chopped
  • 3⁄4 cup yellow onion, chopped
  • 8 ounces tempeh, crumbled
  • 3 cloves garlic, minced
  • 1⁄2 cup walnuts, chopped
  • 1⁄2 cup baby Bella mushrooms, chopped
  • 1⁄2 cup dried cranberries
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 cup cooked wild rice
  • 3⁄4 cup cooked basmati rice


  • Preheat oven to 350°F. Prepare a baking sheet with a silicone mat or aluminum foil.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds and discard, then put both halves on the prepared baking sheet, cut side up. Drizzle 1 tablespoon of olive oil over both halves. Bake for 60-70 minutes, until easily pierced with a fork.
  • Remove from the oven and allow to cool. Score a 1” border around both halves of the squash. Scoop out the squash flesh and chop into cubes, set aside.
  • Meanwhile, in a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the carrots, celery and onion. Cook until softened. Add the tempeh and garlic. Cook until fragrant.
  • Add the walnuts, mushrooms, cranberries, salt, pepper and thyme. Add the scooped out and chopped squash, wild rice and basmati rice. Mix to combine.
  • Fill both squash halves with as much stuffing as possible. Place one half of the squash over the top of the other. Use kitchen string to tie the squash in 3-5 places to hold the squash halves together.
  • Lightly brush 1 tablespoon of olive oil of over the squash. Bake for 20-30 minutes, until warmed through.
  • Slice into pieces and serve warm
  • Refrigerate leftovers.