Name: Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 3 medium butternut squash (2-2.5 lbs each); 2 tablespoons olive oil; Salt and black pepper, to taste; 3/4 cup wild rice; 1 1/2 cups water (for cooking the rice); 16 ounces tempeh; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon fennel seeds; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1 teaspoon red chili flakes; 1/3 cup low-sodium soy sauce; 8 ounces sliced mushrooms; 4 cups loosely packed chopped kale; 1/2 cup dried cranberries; 1/2 cup tahini; 1/4 cup water (plus more as needed); 1/4 cup fresh lemon juice; 2 tablespoons pure maple syrup (optional); 2 cloves garlic, minced; 1/8 teaspoon ground cumin; 1/2 teaspoon salt

If you’re on the hunt for a show-stopping dish that feels cozy, nourishing, and bursting with layers of flavor, this Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe is your perfect match. Imagine tender roasted butternut squash filled with a hearty, spiced tempeh and wild rice mixture, elevated by the creamy, garlicky goodness of tahini sauce. It’s a vibrant union of textures and tastes that transforms humble ingredients into something truly magical—and I can’t wait for you to experience the joy of making and sharing it!

Ingredients You’ll Need

Six orange butternut squash halves are placed on a silver baking tray on a white marbled surface. Each squash half is hollowed out with a smooth, rounded inner cavity and a firm outer layer showing detailed textures and slight grooves. The squash bottoms are rounded, and the sides show a soft matte finish. The baking tray has clean edges and reflects slight light, contrasting with the warm orange of the squash. photo taken with an iphone --ar 4:5 --v 7

Don’t let the length of this list fool you—each ingredient is straightforward and plays a vital role in building the beautiful balance of this dish. From the nutty wild rice adding a chewy bite, to the earthy mushrooms and crisp kale, every element contributes to taste, texture, and color that will delight your senses.

3 medium butternut squash (2-2.5 lbs each): The star vessel providing sweetness and creaminess when roasted.
2 tablespoons olive oil: For roasting the squash, bringing out a rich caramelized flavor.
Salt + black pepper: Essential seasonings to enhance all flavors naturally.
3/4 cup wild rice: Adds a lovely chewy texture and nutty taste to the filling.
1 1/2 cups water (for cooking the rice): Needed to cook the rice perfectly fluffy.
16 ounces tempeh: Protein-packed, hearty base that soaks up the spices wonderfully.
2 tablespoons olive oil: For sautéing the tempeh and aromatics.
4 cloves garlic (minced): Infuses the filling with its irresistible savory aroma.
1 tablespoon fennel seeds: Adds a subtle anise-like warmth and crunch.
2 teaspoons dried basil: Freshens and deepens the herbaceous profile.
2 teaspoons dried oregano: Provides an earthy, slightly peppery note.
1 teaspoon red chili flakes: For a gentle kick of heat that enlivens the palate.
1/3 cup low-sodium soy sauce: Brings a savory umami boost and balances the sweetness.
8 ounces sliced mushrooms: Delivers meaty texture and deep, woodsy flavor.
4 cups loosely packed chopped kale: Brings color, nutrients, and a fresh, crisp bite.
1/2 cup dried cranberries: Adds lovely bursts of sweetness and chew.
1/2 cup tahini: The creamy base of the decadent garlic tahini sauce.
1/4 cup water (plus more as needed): To achieve that silky perfect sauce consistency.
1/4 cup fresh lemon juice: Brightens the sauce with a zesty punch.
2 tablespoons pure maple syrup (optional): Balances flavors with delicate sweetness if desired.
2 cloves garlic (minced): Infuses the sauce with pungent depth.
1/8 teaspoon ground cumin: Adds warm-earthy complexity to the sauce.
1/2 teaspoon salt: Enhances all the sauce’s vibrant flavors.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 425 degrees F and prepping the squash. Carefully slice each butternut squash in half lengthwise and scoop out the seeds and fibers — this is where the magic filling will go! Drizzle olive oil inside and out, sprinkle with salt and pepper, then place each squash cut side down on a baking sheet. Roasting these halves for about 45 to 55 minutes until tender gives you that melt-in-the-mouth texture paired with a subtle caramelized sweetness that’s absolutely irresistible.

Step 2: Cook the Wild Rice

While the squash roasts, let’s get the wild rice going. Combine the rice with water in a saucepan, bring it to a boil, then cover and simmer for 40 to 45 minutes until tender but with a little chew—it really adds a nutty depth to the filling that is essential in this Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe.

Step 3: Prepare the Tempeh Filling

Tempeh gets a nice spin in this recipe. Start by crumbling it into a pan with some water and steaming it gently; this softens the texture wonderfully. Then stir in olive oil, minced garlic, fennel seeds, herbs, chili flakes, and soy sauce. Cook this mixture until the tempeh is fragrant and richly spiced, about 5 minutes. Next, fold in mushrooms and kale, cooking until tender and fragrant. Finishing with dried cranberries and the cooked wild rice creates a perfectly balanced filling, sweet and savory, hearty yet fresh.

Step 4: Stuff and Bake the Squash

Once your squash halves are roasted and cool enough to handle, carefully turn them over and scoop out some flesh, leaving a generous border to hold the filling. Dice the scooped squash and mix it into the tempeh and rice filling—this adds creaminess and keeps the stuffing moist. Pile the mixture back into each squash cavity, building it tall and proud. Pop them back in the oven for a quick 10-minute bake to meld all the flavors together and heat through perfectly.

Step 5: Make the Garlic Tahini Sauce

Creamy, garlicky, and just tangy enough—this sauce is the star sidekick. Whisk tahini with water, lemon juice, maple syrup if you like a hint of sweet, garlic, cumin, and salt until smooth and pourable. If your tahini is dense or clumpy, blend it for that perfect drip-ready texture. Drizzle this luscious sauce over the hot stuffed squash right before serving—it’s the final flourish that brings the whole dish into delicious harmony.

How to Serve Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe

The image shows six halves of bright orange butternut squash, each hollowed out and filled with a dense stuffing. The stuffing is a mix of light brown beans or lentils, small pieces of dark green leafy vegetables, chopped mushrooms with a soft grey-brown color, and scattered bits of dried red berries. The texture looks chunky and moist. The squash halves are arranged closely together on a white marbled surface, filling the frame with their warm colors and textured filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your stuffed butternut squash is such a fun way to add color and flavor contrasts. Try toasted pumpkin seeds or chopped toasted walnuts for crunch, sprinkle with fresh parsley or cilantro for a pop of green freshness, or scatter some pomegranate seeds to add jewel-like brightness that complements the sweet and savory filling beautifully.

Side Dishes

This recipe is substantial enough to be a fantastic main, but pairing it with a light, crisp salad of arugula and shaved fennel or a simple cucumber-yogurt salad adds a refreshing counterpoint. Roasted root vegetables or a warm lentil soup can also round out your meal if you want to turn it into a festive feast.

Creative Ways to Present

For a dinner party, serve the stuffed squash halves on individual plates with a generous drizzle of garlic tahini sauce artistically swirled around. You can also slice the stuffed squash into smaller portions for sharing or buffet-style serving. For a rustic vibe, place the squash halves on a wooden board surrounded by fresh herbs and lemon wedges—the presentation will be as inviting as the flavors!

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe, store them in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it just as delicious the next day!

Freezing

For longer storage, freeze the stuffed and baked squash halves before drizzling with tahini sauce. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the stuffed squash in a preheated 350-degree oven for about 20 minutes until heated through. Avoid microwaving if possible to maintain texture and avoid sogginess. Add the garlic tahini sauce fresh just before serving for that best flavor experience.

FAQs

Can I use a different type of rice?

Absolutely! While wild rice adds a distinct nuttiness and texture, you can swap in brown rice, quinoa, or even farro based on your preference or pantry contents. Just adjust cooking times accordingly.

Is this recipe vegan and gluten-free?

Yes! This Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe is naturally vegan. To keep it gluten-free, make sure your soy sauce is tamari or another gluten-free variety.

Can I prepare this recipe ahead of time?

Definitely. You can prep the filling and roast the squash a day in advance. When ready to serve, stuff and bake the squash, then make and drizzle the tahini sauce fresh.

What can I use instead of tempeh?

If tempeh isn’t your favorite, try firm tofu crumbled or cooked lentils for a different but equally satisfying protein option. Adjust seasonings to taste.

How spicy is this recipe?

It has a mild warming spice thanks to red chili flakes, but the heat is subtle and balanced by the sweetness of cranberries and rich tahini sauce. You can easily adjust the chili amount to suit your heat tolerance.

Final Thoughts

This Stuffed Butternut Squash with Tempeh, Wild Rice, and Garlic Tahini Sauce Recipe truly feels like a warm hug on a plate. With its inviting colors, satisfying textures, and harmonious blend of flavors, it’s a recipe that you’ll want to make again and again to share with your loved ones. So go ahead—give this beautiful dish a try, and watch it become your new favorite staple for any season!