This recipe is a star as a side dish alongside our Thanksgiving turkey or alone as the main dish on Meatless Monday. It’s festive, beautiful, and full of great flavor and nutrients.


  • 2 butternut squashes (1 1/2 pounds each), halved lengthwise, seeds removed
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried sage or 5 leaves, fresh chopped sage
  • Kosher salt and ground pepper
  • 6-ounce box wild-rice blend, spice packet discarded
  • 2 cups chicken or vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup pecans or walnuts, chopped
  • chopped parsley for garnish, optional


  1. Preheat oven to 450°F.
  2. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
  3. While the squash bakes, heat butter in a large pan over medium heat. Add shallot and sage and sauté for 2-3 minutes. Add the garlic, sprinkle with kosher salt and freshly ground pepper and sauce for a minute more.
  4. Add rice and 1 3/4 cups broth. Bring to a boil, cover, and reduce heat to low and simmer, without lifting the lid, until tender, check after 20 minutes. If not tender yet, add additional broth if necessary, and simmer another 5 minutes or until rice is firm yet tender.
  5. Turn the heat off, stir in the cranberries and chopped nuts and mix. Add additional kosher salt and pepper to to taste.
  6. Scoop even amounts of the rice mixture into each half of the squash.
  7. Sprinkle with chopped parsley, if using, and serve.