This Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing recipe is a delightful combination of warm, earthy flavors and vibrant, fruity notes. The sweet and creamy butternut squash pairs perfectly with the wild rice and kale base, while the addition of pomegranate, green onions, and goat cheese brings a refreshing, tangy twist. Topped with crunchy pepitas and a piquant ginger dressing, this stuffing is a symphony of textures and flavors that will elevate any dinner table.
Photos of Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing Recipe
Some ingredients in this recipe may not be commonplace in every household, such as wild rice, butternut squash, and pomegranate. Wild rice is a whole grain that is often found in the grains aisle or organic section of your grocery store. Butternut squash is a winter squash that's usually present in the produce section, and its sweet, nutty flavor is well worth the tricky peeling and chopping. Pomegranates, a seasonal fruit, can often be found in the produce section, and many markets also sell pre-packaged pomegranate arils.
Ingredients for Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
Wild rice: This whole grain is rich in fiber and has a nutty flavor and chewy texture that adds depth to the stuffing. Kale: This leafy green adds a nice crunch and is packed with nutrients. Green onion: Its sharp flavor complements the other ingredients. Goat cheese: It adds tang and creaminess. Dried cranberries: They offer a sweet contrast to the savory elements. Pepitas: These pumpkin seeds provide a delightful crunch. Butternut squash: Its natural sweetness balances the other flavors. Olive oil: Used for roasting and dressing. Ginger: Adds a spicy kick to the dressing.
One reader, Husein Phan says:
This roasted butternut squash, pomegranate, and wild rice stuffing recipe is a delightful blend of flavors and textures. The sweetness of the pomegranate and the earthy taste of the butternut squash complement the nutty wild rice perfectly. It's a festive and satisfying dish that's sure to impress your guests.
Techniques Required for Making Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
How to roast butternut squash: Cubed butternut squash is drizzled with olive oil, sprinkled with salt, and roasted at 425 degrees F for 35 to 50 minutes until golden and tender.
How to cook wild rice: The wild rice is boiled in a large pot of water for 40 to 55 minutes until tender, then drained and returned to the pot.
How to prepare ginger dressing: The ginger dressing is made by whisking together extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, fresh ginger, and salt in a small bowl.
How to toast pepitas: Pepitas are toasted in a skillet with olive oil, salt, and cinnamon over medium heat for 3 to 5 minutes until they start to turn golden and make popping noises.
How to assemble the dish: The warm wild rice is mixed with kale, green onions, and ginger dressing, then spread on a serving platter. The roasted butternut squash is arranged on top, followed by crumbled goat cheese, pomegranate arils, and toasted pepitas.
How To Make Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
With colorful veggies such as butternut squash, kale, and pumpkin seeds, this wild rice stuffing is a vegetarian dish that’s sure to fill you up healthily.
Serves:
Ingredients
For Wild Rice and Topping:
- 2cupswild rice,rinsed
- 4ozkale,(preferably the Tuscan variety), ribs removed and chopped small
- ¾cupgreen onion,(from 1 large or 2 medium bunches), chopped, divided
- 4ozgoat cheese,(about ⅔ cup), crumbled
- ½cupdried cranberries,(or Arils from 1 medium pomegranate), chopped
- ½cupraw pepitas,(green pumpkin seeds)
- 1tspextra-virgin olive oil
- ¼tspfine sea salt
- ¼tspground cinnamon
For Roasted Butternut Squash:
- 2½lbsbutternut squash,(1 small-to-medium), cut into ¾-inch cubes
- 1½tbspextra-virgin olive oil
- ¼tspfine sea salt
For Ginger Dressing:
- ¼cupextra-virgin olive oil
- 2tbspapple cider vinegar
- 1tbspdijon mustard
- 1tbspmaple syrup
- 1tbspfresh ginger,grated
- ¾tspfine sea salt
Instructions
-
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.
-
Bring a large pot of water to boil. Add the rinsed rice and continue cooking, reducing heat as necessary to maintain a lively simmer, for 40 minutes to 55 minutes. Remove from heat, drain the rice and return the rice to the pot.
-
Place the cubed butternut squash on the rimmed baking sheet. Drizzle it with olive oil and sprinkle with salt. Toss until the cubes are lightly and evenly coated in oil.
-
Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
-
While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.
-
To toast the pepitas, combine the pepitas, 1 teaspoon olive oil, ¼ teaspoon each salt and cinnamon in a small skillet.
-
Stir to combine, and cook over medium heat for about 3 to 5 minutes until the pepitas are starting to turn golden on the edges and making little popping noises. Remove the skillet from the heat and set aside.
-
When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture over a large serving platter (or use a large serving bowl, if need be).
-
Arrange the butternut squash over the wild rice mixture. Crumble the goat cheese on top with a fork. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Serve.
Nutrition
- Calories: 277.26kcal
- Fat: 11.57g
- Saturated Fat: 2.78g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.11g
- Polyunsaturated Fat: 2.02g
- Carbohydrates: 38.54g
- Fiber: 4.74g
- Sugar: 7.49g
- Protein: 8.67g
- Cholesterol: 4.35mg
- Sodium: 311.73mg
- Calcium: 89.45mg
- Potassium: 563.11mg
- Iron: 2.09mg
- Vitamin A: 580.66µg
- Vitamin C: 32.49mg
Key Technique Tip for Perfecting This Stuffing Recipe
When roasting butternut squash, it's important to ensure the pieces are evenly coated in olive oil and spread out in a single layer on the baking sheet. This allows for even cooking and caramelization, which enhances the natural sweetness of the squash. If the pieces are too close together, they may steam instead of roast, resulting in a softer texture and less flavor. Additionally, tossing the squash halfway through the cooking process ensures all sides get nicely browned.
Time-Saving Tips for Preparing This Stuffing Recipe
Prep ahead: Chop and prepare all the ingredients in advance, so when it's time to cook, everything is ready to go.
Multitask: While the butternut squash is roasting, use that time to prepare the wild rice and other components to save time.
Substitute Ingredients For Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing Recipe
wild rice - Substitute with quinoa: Quinoa is a great substitute for wild rice as it has a similar nutty flavor and a slightly chewy texture. It also cooks faster, making it a convenient alternative for this recipe.
kale - Substitute with swiss chard: Swiss chard can be used as a substitute for kale in this recipe as it has a similar earthy flavor and holds up well when cooked. It also provides a vibrant color and adds a nice texture to the dish.
goat cheese - Substitute with feta cheese: Feta cheese can be used as a substitute for goat cheese as it offers a tangy and salty flavor that complements the other ingredients in the dish. It also has a creamy texture that adds richness to the stuffing.
dried cranberries - Substitute with dried cherries: Dried cherries can be used as a substitute for dried cranberries as they provide a similar sweet and tart flavor profile. They add a pop of color and a burst of fruity sweetness to the stuffing.
raw pepitas - Substitute with sliced almonds: Sliced almonds can be used as a substitute for raw pepitas to add a crunchy texture and nutty flavor to the dish. They provide a delicious contrast and complement the other ingredients in the stuffing.
butternut squash - Substitute with acorn squash: Acorn squash can be used as a substitute for butternut squash as it has a slightly sweet and nutty flavor with a tender texture when roasted. It works well in this recipe and provides a similar taste and appearance.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for apple cider vinegar to provide a slightly milder acidity and a touch of fruity flavor to the dressing. It complements the other ingredients and adds a nice tanginess to the dish.
Best Way to Present Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
Elevate the plating: When presenting this dish, focus on creating a visually stunning plate. Use colorful and vibrant ingredients to add visual appeal. Consider using edible flowers or microgreens as a garnish to add a pop of color and freshness to the dish.
Focus on symmetry and balance: Arrange the components of the dish with precision and attention to detail. Create a sense of harmony by ensuring that the elements are evenly distributed on the plate. This will demonstrate a high level of skill and artistry in the presentation.
Highlight the textures: Showcase the contrasting textures of the dish by layering the wild rice stuffing, roasted butternut squash, and toppings in a visually appealing manner. The combination of creamy, crunchy, and tender elements should be visually evident on the plate.
Incorporate negative space: Embrace the concept of negative space on the plate to allow the dish to breathe visually. Avoid overcrowding the plate and allow the elements to stand out distinctly, creating an elegant and sophisticated presentation.
Use high-quality serving ware: Select elegant and refined serving ware that complements the colors and textures of the dish. Opt for porcelain plates or earthenware platters to enhance the overall presentation and convey a sense of luxury.
Emphasize the seasonal elements: Incorporate seasonal elements such as fall foliage or autumn-themed decor to create a cohesive presentation that reflects the flavors and essence of the dish. This will add a touch of seasonality and elevate the overall dining experience.
Essential Kitchen Tools for Making This Stuffing Recipe
- Large pot: A large pot is essential for boiling the wild rice.
- Rimmed baking sheet: This is used to roast the butternut squash in the oven.
- Parchment paper: Line the baking sheet with parchment paper for easy clean-up.
- Knife: You will need a sharp knife to cube the butternut squash.
- Cutting board: Use a cutting board to chop the kale, green onions, and to prepare the butternut squash.
- Small skillet: This is used to toast the pepitas for the topping.
- Whisk: Use a whisk to combine the ingredients for the ginger dressing.
- Serving platter or bowl: You will need a large serving platter or bowl to arrange and serve the dish.
How to Store and Freeze Leftover Stuffing
- This wild rice stuffing can be stored in the refrigerator, covered, for up to 4 days. Reheat gently in the microwave or in a low oven until warmed through.
- To freeze, transfer the cooled stuffing to a freezer-safe container or resealable bag. Press out as much air as possible before sealing. Freeze for up to 2 months.
- When ready to serve, thaw the stuffing overnight in the refrigerator. Reheat the stuffing in a baking dish, covered with foil, in a 350°F oven for about 20-30 minutes, or until heated through.
- If the stuffing seems dry after reheating, add a splash of vegetable broth or water to help moisten it.
- For best results, store the roasted butternut squash and wild rice mixture separately from the toppings (pomegranate arils, pepitas, goat cheese, and green onions). Add the toppings just before serving to maintain their texture and freshness.
- If you have leftover roasted butternut squash, it can be stored in an airtight container in the refrigerator for up to 4 days. Use it in salads, soups, or as a side dish for another meal.
How to Reheat Leftover Stuffing
Preheat your oven to 350°F (175°C). Transfer the leftover roasted butternut squash, pomegranate, and wild rice stuffing to an oven-safe dish. Cover the dish with foil to prevent the stuffing from drying out. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the stuffing is heated through.
For a quicker reheating method, use your microwave. Place the leftover stuffing in a microwave-safe dish and cover it with a damp paper towel. This will help maintain the moisture content of the stuffing. Microwave on high for 1-2 minutes, stirring halfway through, until the stuffing is heated through. Heating times may vary depending on your microwave's power and the amount of stuffing being reheated.
If you have a stovetop and a skillet, you can reheat the stuffing in a pan. Add a small amount of olive oil or butter to the skillet and heat it over medium heat. Add the leftover stuffing to the skillet and stir occasionally, breaking up any clumps. Cook for 5-7 minutes, or until the stuffing is heated through and slightly crispy on the edges.
For a unique twist, transform your leftover stuffing into stuffed peppers. Cut the tops off of bell peppers and remove the seeds. Fill each pepper with the leftover stuffing and place them in a baking dish. Bake the stuffed peppers in a preheated 375°F (190°C) oven for 20-25 minutes, or until the peppers are tender and the stuffing is heated through.
If you have a waffle iron, you can create crispy stuffing waffles. Preheat your waffle iron and spray it with non-stick cooking spray. Spoon the leftover stuffing onto the waffle iron, close the lid, and cook for 3-5 minutes, or until the stuffing is crispy and golden brown. Serve the stuffing waffles with a side of cranberry sauce or gravy for a delicious and creative meal.
Random Fact About Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
The butternut squash used in this recipe is a great source of vitamins A and C, as well as fiber and potassium. It's a versatile ingredient that can be used in a variety of dishes, from soups to salads to main courses.
Is Making This Stuffing Recipe at Home Cost-Effective?
This roasted butternut squash, pomegranate, and wild rice stuffing recipe is moderately cost-effective for a household. The use of seasonal ingredients like butternut squash and wild rice makes it a budget-friendly option. The addition of pomegranate arils and goat cheese may slightly increase the overall cost, but the dish offers a balance of flavors and textures. The approximate cost for a household of 4 people would be around $20-$25. Overall Verdict: 8.
Is This Stuffing Recipe Healthy or Unhealthy?
This roasted butternut squash, pomegranate, and wild rice stuffing recipe is a nutritious and well-balanced dish. Here's why:
- Wild rice is a whole grain rich in fiber, protein, and essential minerals like manganese and phosphorus
- Butternut squash provides a good source of vitamin A, vitamin C, potassium, and fiber
- Kale is a superfood packed with vitamins A, C, and K, as well as antioxidants and fiber
- Pomegranate arils offer antioxidants and anti-inflammatory properties
- Pepitas (pumpkin seeds) are a good source of healthy fats, magnesium, and zinc
- The ginger dressing contains heart-healthy olive oil, anti-inflammatory ginger, and antioxidant-rich apple cider vinegar
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of goat cheese or opt for a lower-fat variety to decrease the overall fat content
- Replace the dried cranberries with fresh or frozen cranberries to reduce the added sugar
- Increase the proportion of kale to boost the fiber and nutrient content
- Add more colorful vegetables, such as roasted red bell peppers or carrots, to enhance the antioxidant profile
- Experiment with different types of wild rice or a mix of wild and brown rice for added texture and nutritional variety
By incorporating these changes, you can elevate the already healthy aspects of this dish while maintaining its delicious flavor profile. The combination of nutrient-dense ingredients, vibrant colors, and diverse textures makes this stuffing recipe a wholesome and satisfying choice for any meal.
Editor's Thoughts on This Unique Stuffing Combination
The combination of hearty wild rice, sweet roasted butternut squash, tangy pomegranate, and creamy goat cheese creates a delightful medley of flavors and textures in this stuffing recipe. The addition of kale and pepitas adds a lovely earthy and nutty element, while the ginger dressing ties everything together with a zesty kick. The dish is not only visually stunning with its vibrant colors but also offers a satisfying and wholesome dining experience. It's a perfect balance of sweet, savory, and tangy, making it a standout addition to any holiday feast or special gathering.
Enhance Your Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing Recipe with These Unique Side Dishes:
Similar Stuffing Recipes to Try
Appetizer and Dessert Pairings for Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing
Why trust this Roasted Butternut Squash, Pomegranate and Wild Rice Stuffing Recipe:
This recipe offers a delightful combination of flavors and textures, making it a standout choice for any occasion. The butternut squash brings a rich, sweet taste, complemented by the burst of tangy sweetness from the pomegranate. The wild rice adds a hearty and nutty element, while the goat cheese provides a creamy and savory touch. The addition of kale and cranberries introduces a nutritious and vibrant aspect. With the aromatic ginger dressing tying everything together, this recipe promises a harmonious and satisfying dining experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Mushroom and Wild Rice Stuffed Squash Recipe
Wild Rice, Chestnut & Squash Stuffing Recipe
Red Wine-Braised Rabbit with Wild Mushrooms Recipe
Cornbread Stuffing Recipe
Roast Rack of Pork with Wild Garlic Stuffing Recipe
Cornish Game Hens with Mushroom Stuffing Recipe
Roasted Cauliflower, Mushroom, and Wild Rice Recipe
Homemade Poultry Seasoning Recipe
Herb Roasted Pheasant with Wild Rice Stuffing Recipe
Wild Thanksgiving Recipe
Pressure Cooker Stuffed Pork Chops Recipe
