Wild Rice Stuffing with Butternut Squash and Cherries

This wild rice stuffing is packed with butternut squash, dried cherries and fresh herbs. It’s a delicious gluten-free and vegan alternative to traditional stuffing and is the perfect addition to your holiday table.

I can’t believe I’m sharing a Thanksgiving recipe right now. It’s crazy town how fast time flies by. It feels like yesterday we were celebrating the 4th of July. That said, I’m officially accepting that it’s November and time to start preparing for the holidays – first up, Thanksgiving!

When it comes to Thanksgiving dinner the sides have always been my favorite part. Well… maybe dessert then the sides because Thanksgiving desserts are seriously the best.

Traditional bread stuffing isn’t my jam, but I can totally get down with some herby, rice stuffing. Probably because it’s similar to grain bowls and grain-based salads, two things I adore.

This particular stuffing is quite lovely because the base is a wild rice blend with five different types of rice, which offers a nutty flavor and a variety in texture. It’s also loaded with fresh herbs, roasted squash and dried cherries for a host of flavors that complement one another.

I teamed up with the Northwest Cherry Growers to create this wild rice stuffing recipe so the dried sweet cherries are the true star here. Not only for their sweet taste but for the nutritional benefits they provide as well. I’m sure you’re aware that cherries are good for you, but did you know that they’re lower on the glycemic index than almost any other fruit as well as a good source of potassium, fiber, antioxidants and melatonin? Studies have shown that cherries may help reduce the risk of heart disease and diabetes and their anti-inflammatory properties can help control arthritis and gout.

Here’s What You Need

• butternut squash – peeled and chopped into small chunks, you could also substitute with any hearty winter squash like Acorn squash or Kabocha squash.
• coconut oil – to sauté the veggies in. You can use whatever oil you prefer, I recommend olive oil or avocado oil.
• garlic, celery and yellow onion – a savory base for the rice.
• sea salt and pepper – to season.
• wild rice blend – the star of the show! I like Lundberg Wild Blend Rice brand.
• vegetable broth – cooking the rice in a broth instead of water instantly amps up the flavor for this dish. If you don’t need it to be vegetarian or vegan you can use chicken broth if you prefer.
• bay leaf, fresh sage and fresh thyme – deliciously harmonious herbs to flavor this dish.
• dried sweet cherries – delicious and full of antioxidants and nutrients!

How to Make Wild Rice Stuffing with Butternut Squash and Sweet Cherries

Prepare butternut squash: To start, preheat your oven to 400ºF. Chop your butternut squash into chunks and place them on a baking sheet with a teaspoon of coconut oil. Sprinkle with sea salt and toss to combine. Roast the butternut squash for about 30 minutes (tossing about 15 minutes through) or until the chunks are fork-tender.

Cook rice: While the squash is roasting, cook the rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan and add sea salt and pepper. Sauté together for about 10 minutes. Add the wild rice, broth, bay leaf, and half of the sage and thyme and stir to combine. Bring the mixture to a boil and then cover, reduce to a simmer, and cook for 40-45 minutes, or until the liquid is absorbed by the rice.

Serve: Once the rice is cooked, remove the pan from heat and remove the bay leaf. Let the rice cool for about 5 minutes then stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed and enjoy!

Thanksgiving Menu Inspiration

If you’re in the middle of planning your Thanksgiving menu this year, let me inspire you! I highly recommend skipping the traditional bread stuffing and trying this wild rice stuffing instead. I think you and your family will love it! Serve alongside:

• Vegan Lentil Loaf as the perfect vegetarian main dish.
• Kale and Brussels Sprout Salad for a delicious way to get your greens in.
• Healthy Sweet Potato Casserole because what’s Thanksgiving without a sweet potato casserole! I also have a more classic sweet potato casserole recipe if you prefer!
• Green Beans Almondine for a French touch!
• Healthy Apple Crisp or Vegan Pumpkin Pie for dessert – personally my favorite part of Thanksgiving!

How to Store

This recipe is great for making ahead of time to free up prep-time for your holiday meal! Just prepare as instructed and then keep covered in the fridge. When you’re ready to serve, warm in the oven at 350ºF for 10-20 minutes or until the rice is warm.

Leftovers (if there are any!) will keep in an airtight container in the fridge for 3-4 days.

Looking For More Side Dish Options?

• Healthy Green Bean Casserole
• Roasted Root Vegetables
• Vegan Cornbread
• Apple Cider Vinegar Brussels Sprouts
• Roasted Butternut Squash Salad

For more inspiration, check out my Vegetarian Thanksgiving Recipes and Vegan Thanksgiving Recipes.

Wild Rice Stuffing with Butternut Squash and Sweet Cherries

5 from 6 votes

Your family will love this healthy wild rice stuffing with butternut squash and sweet cherries. Dried sweet cherries and roasted butternut squash add a hint of sweetness to this savory wild rice stuffing. Vegan + Gluten-free. 

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Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 8

Ingredients

• 4 cups butternut squash, peeled and chopped into small chunks
• 2 Tablespoons + 1 teaspoon coconut oil or ghee, divided
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 medium yellow onion, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon pepper
• 2 cups wild rice blend
• 1 32 ounce container of vegetable or chicken broth, about 4 cups
• 2 Tablespoons chopped fresh sage, divided
• 2 teaspoon fresh thyme, divided
• 1 bay leaf
• 1 cup dried sweet cherries
• sea salt and pepper, to taste

Instructions

 

• Preheat oven to 400°F.
• Place butternut squash chunks on a baking sheet with 1 teaspoon coconut oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
• While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add 1 teaspoon sea salt and ½ teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoon sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
• Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes. Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.

Nutrition

Serving: 1/2 cup Calories: 249kcal Carbohydrates: 48g Protein: 7g Fat: 5g Saturated Fat: 4g Sodium: 673mg Fiber: 6g Sugar: 8g

Author: Brittany Mullins

Course: Side

Cuisine: American

Keyword: butternut squash, Christmas, holiday food, thanksgiving, wild rice, wild rice stuffing, wild rice stuffing with butternut squash and sweet cherries, wild rice stuffing with sweet cherries

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