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

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3.9 from 15 reviews

This Stuffed Butternut Squash recipe features roasted butternut squash filled with a savory mixture of wild rice, tempeh, mushrooms, kale, and dried cranberries. Enhanced with aromatic herbs and spices, and finished with a creamy garlic tahini sauce, this wholesome plant-based dish is perfect for a satisfying and nutritious meal.

Ingredients

Squash and Roasting

  • 3 medium butternut squash (2–2.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Wild Rice

  • 3/4 cup wild rice
  • 1 1/2 cups water (for cooking the rice)

Filling

  • 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

Garlic Tahini Sauce

  • 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

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F. Carefully cut each butternut squash lengthwise in half and scoop out the seeds and stringy flesh using a spoon. Place the squash halves cut side up on a large rimmed baking sheet. Drizzle with olive oil and rub it into the flesh with your fingers. Sprinkle with salt and black pepper, then turn the squash cut side down on the pan.
  2. Roasting: Roast the squash in the preheated oven for about 45 to 55 minutes, or until the flesh is fork-tender. Once done, remove it from the oven and set aside.
  3. Cook the Wild Rice: While the squash roasts, combine the wild rice and water in a small to medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 40 to 45 minutes until rice is tender. Fluff with a fork and set aside.
  4. Steam the Tempeh: In a medium pan with a lid, crumble the tempeh into small pieces and add 1/2 cup of water. Steam covered over medium heat for approximately 5 minutes, or until nearly all the water has evaporated.
  5. Cook the Filling: Add olive oil, minced garlic, fennel seeds, dried basil, oregano, red chili flakes, and low-sodium soy sauce to the pan with tempeh. Cook over medium heat, stirring frequently for about 5 minutes to blend the flavors.
  6. Add Vegetables: Stir in sliced mushrooms and chopped kale. Continue cooking for about 10 minutes, stirring frequently, until mushrooms and kale have softened.
  7. Combine Filling Ingredients: Remove the pan from heat and fold in the dried cranberries and cooked wild rice, mixing well to combine all components.
  8. Prepare Squash for Stuffing: Once the roasted squash has cooled slightly, turn them cut side up. Carefully scoop out some of the flesh, leaving a 3/4-inch border intact around the edges. Dice the removed flesh into small pieces. Mix about 3 cups of these diced squash pieces into the tempeh and rice filling (reserve any extra cooked squash for another use).
  9. Stuff the Squash: Divide the filling evenly among the hollowed-out squash halves, filling them to the top and molding the filling slightly higher in the middle.
  10. Bake the Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 10 minutes to let the flavors meld and warm through.
  11. Make Garlic Tahini Sauce: In a medium bowl, whisk together tahini, water, fresh lemon juice, maple syrup (if using), minced garlic, ground cumin, and salt until smooth. If the sauce is too thick, gradually add more water until it reaches a creamy, pourable consistency. If your tahini is thick or clumpy, use a blender or food processor for a smoother sauce. Taste prior to serving; if the tahini is bitter, consider using a new batch.
  12. Serve: Drizzle the garlic tahini sauce generously over the warm stuffed butternut squash and serve immediately for a delicious, hearty meal.

Notes

  • You can substitute wild rice with brown rice or quinoa if desired, but cooking times will vary.
  • Leftover cooked squash flesh can be used in soups, salads, or mashed as a side dish.
  • Adjust red chili flakes to control the heat level according to your preference.
  • If tahini sauce is too bitter, fresh tahini should be used for best flavor.
  • To make this recipe gluten-free, ensure the soy sauce is gluten-free or substitute with tamari.
  • For added protein, consider topping with toasted nuts or seeds.

Find it online: https://bitezly.com/stuffed-butternut-squash-with-tempeh-wild-rice-and-garlic-tahini-sauce-recipe/