VegKitchen has a number of vegetarian recipes for a happy harmonious holiday, but author and blogger Nava Atlas says this one is her favorite. 

Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal.

Adapted from Vegan Holiday Kitchen.


  • 4 medium-small butternut squashes (about 1 pound each)
  • .75 Cup raw wild rice, rinsed
  • 1 1/2 Tablespoon Olive oil
  • 1 large red onion
  • 2 Clove garlic, minced (or 3 depending on preference)
  • 2.5 Cup firmly packed torn whole wheat bread (use gluten-free bread if you’d like)
  • 1 Tablespoon sesame seeds
  • A few sliced fresh sage leaves (or leave whole if small), optional
  • .5 Teaspoon dried thyme
  • 1 Tablespoon salt-free mixed season blend (such as Frontier or Mrs. Dash), or to taste
  • .5 Cup vegetable broth
  • Juice of 1 small orange (about 1/4 cup; or omit and just use more vegetable broth)
  • Salt and freshly ground pepper to taste


  • Total Time: 1 hr 35 min
  • Prep Time: 15 min
  • Cook Time: 1 hr 20 min
  1. Preheat the oven to 375 degrees F. Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife, with a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper). Scoop out the squash pulp, leaving firm shells about 1/2 inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree F. oven. Bake for 15 to 20 minutes, or just until well heated through. Variation: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.