Vegetable Rice Stuffed Squash

November 16, 2022
Created by Chef Daniela Oliveira
Serves 6-8
  • 1 butternut or spaghetti squash
  • 1/4 cup extra virgin olive oil divided
  • 1/4 cup pure maple syrup optional
  • 2 cups broccoli or cauliflower riced
  • 1 large carrot diced small
  • 1 medium shallot
  • 1 rib celery diced
  • 3/4 cup mixed fresh mushrooms sliced
  • 1 clove garlic minced
  • 1/4 cup vegetable broth
  • 1/2 cup cranberries whole
  • 1 sprig (plus more for garnish) fresh rosemary chopped
  • 1 sprig (plus more for garnish) fresh thyme chopped
  • 2 leaves sage chopped
  • 1/2 lemon juiced and zested
  • 1/2 orange juiced and zested
  • 1/4 cup pomegranate seeds
  • 1 cup purple cauliflower florets blanched
  • 2 sprigs fresh parsley chopped for garnish
  • salt and pepper


  1. Preheat oven to 350 F. Cut your squash in half and remove seeds. Season with salt, pepper and a drizzle of olive oil. 
  1. If using, drizzle 2-3 tablespoons of maple syrup over the squash halves and roast for 40 to 50 minutes or until squash is tender but still maintaining its shape. Remove from oven and reserve.  
  1. In a heavy bottom pan, heat a couple tablespoons of olive oil. Cook the veggie rice for a few minutes and reserve. Wipe down the pan and add more oil.  
  1. Sauté carrots, shallots and celery until golden brown, stirring as needed. Remove from pan and reserve. 
  1. Add more oil to pan and sauté mushrooms for a couple of minutes until caramelized. Return the carrot, shallot and celery mixture to the pan. Add garlic. Cook for 3 minutes, stirring as needed.  
  1. Gently stir to combine all veggies. Deglaze pan with the vegetable broth. Season with salt and pepper to taste.  
  1. Reduce heat and simmer for about 5 to 10 minutes until the veggies are soft but still have a bite to them. Add the whole cranberries, fresh herbs, lemon and orange juices and zest.  
  1. Add the veggie rice back to the pan along with half of the parsley. Remove from heat and top the butternut squash with the “stuffing”. 
  1. Garnish the dish with parsley, pomegranate seeds and purple cauliflower. 
  1. Drizzle with more maple syrup and serve.