• prep: 15 min
• cook: 55 min
• total: 1 hr 10 min

servings:

This vegan wild rice stuffed squash is healthy yet comforting, making it an excellent option for a hearty winter dinner. Made with wholesome ingredients like butternut squash and wild rice, It’s gluten-free and won’t weigh you down, but it’s incredibly flavorful and will please vegans and non-vegans alike.

• 4 medium butternut squash (2 - 2 25 pounds, or ~1kg) or 4 medium acorn squash (1.25 -1.5 pounds, or ~0.6kg)
• Kosher salt and pepper to taste
• 1 cup wild rice (6 ounces, ~170g)
• 1.5 cups (355 mL) vegetable broth for Instant Pot method, OR 3 cups (710 mL) vegetable broth for stovetop method
• 1 tablespoon olive oil + more for roasting squash
• 4 shallots, sliced thinly
• 4 cloves garlic, minced
• 4 cups (~270g) Tuscan/Lacinato kale, shredded
• 1/2 cup (~70g) pine nuts, toasted
• 1/2 cup (~15g) parsley leaves, roughly chopped
• 1/2 cup (~10 g) basil leaves, roughly chopped
• 1/4 cup (~30g) dried cranberries
• 1/2 cup (~80g) pomegranate seeds
• 1 teaspoon orange zest
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon extra virgin olive oil
• 1/4 cup (~64g) good-quality tahini

Click Here For Step-By-Step Instructions