Home » Dinner » Best Vegan Stuffed Hubbard Squash Recipe

Best Vegan Stuffed Hubbard Squash Recipe

Nothing beats this stuffed Hubbard squash recipe for the perfect autumnal dinner. Beautiful Hubbard squash filled with wild rice, baby kale and golden raisins, it is a healthy and filling dinner. Ready in about an hour, mostly hands-off cooking time, this is a great low key recipe. This easy dinner is one of our go-to Hubbard squash recipes.

stuffed hubbard squash recipe on white plate

Hubbard squash flesh is slightly drier than acorn or butternut and it is a bit earthier in flavor. The bluish-gray color and deep orange flesh is beautiful and makes for a striking contrast.

Any kind of roasted squash, like roasted Hubbard squash, is for me, the perfect fall food. These Hubbard squash lasagna rolls are pure comfort food.

If you like to change up for your holiday dishes, these would be great additions to the table.

How to cook Hubbard squash

Most blue Hubbard squash recipes are stuffed or roasted. With good reason, because roasting brings out the natural sweetness of this squash. To make this stuffed Hubbard squash recipe, we need to roast the squash before it is filled.

blue hubbard squash

As you can see, the thin outer skin isn’t smooth like a butternut squash, so it is more difficult to peel. Once the squash is roasted, you can remove the flesh from the outside skin very easily.

I peeled the small squash in front with a vegetable peeler, because it was a bit smoother. It was a lot of work and it took longer than expected.

The thick and brittle skin is a bit tough and isn’t good for eating, so stuffing them is a perfect way to enjoy this variety of winter squash.

blue hubbard squash with freshly cut orange flesh

I love the contrast between the blue gray outside and bright, deep orange inside. Hubbard squash is one of my favorites and if this is your first time making it, I think it will become a favorite of yours as well.

Stuffed Hubbard Squash

This gorgeous squash was made for stuffing. These particular squash were on the big side, they served four. A smaller one, like the size of this stuffed Hubbard squash recipe, would feed two people.

stuffed Hubbard squash halves with checkered background

The wild rice filling cooks while the squash is roasting in the oven. By the time the squash is cooked through, the filling is done. All that’s left is stuffing the squash and letting it roast a few minutes longer.

For a zesty twist, try this taco-stuffed Hubbard squash recipe.

How to cut a Hubbard squash

The easiest way to prepare any squash like this is to cut the ends off and stand it up to cut it in half. (The same method you would use to cut a peeled melon)

Hubbard squash half with seeds

Once you’ve split it in half, scoop out the seeds. Now we’re ready to roast it.

Make the filling for this vegan stuffed Hubbard squash

The thing that works especially well with this recipe, and most stuffed squash recipes, is the timing. While the squash is roasting in the oven, the filling is made.

It takes roughly the same amount of time. When the filling is ready, the squash is likely done too.

The baby kale goes in to the filling when the rice is cooked. The leaves are delicate, so all that is needed is to wilt them from the heat of the cooked filling.

baby kale falling into pot

Fold them into the wild rice and golden raisin mixture for a few minutes and you’ll see them wilt down right in front of your eyes.

Make roasted Hubbard squash seeds to sprinkle on top for an extra bit of crunch.

What do I need to make stuffed Hubbard squash?

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
8 inch chef’s knife – this is the same knife I use. It is a workhorse.
Heavy baking sheets – these will not warp in the oven.
Parchment paper sheets – avoid the dreaded curl and use sheets instead of a roll.

Please share!

Your shares help me grow and I appreciate each one! Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

On Pinterest: If you love squash, check out this board dedicated to squash recipes. There are so many delicious things to discover.

I hope you love this stuffed Hubbard squash recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

stuffed hubbard squash recipe on white plate

Stuffed Hubbard Squash

Cheryl Bennett
Stuffed Hubbard Squash with baby kale, golden raisins and wild rice blend makes a delicious vegan fall dinner.
4.57 from 30 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 1
Calories 331 kcal


  • 1 Hubbard Squash halved and cleaned
  • 1 cup wild & long grain rice blend
  • 2 cups vegetable stock low sodium
  • 1 onion small dice
  • 3 cloves garlic minced
  • 2 handfuls baby kale about 1 cup, packed
  • 1/2 cup golden raisins
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil


  • prepare squash
  • Preheat oven to 375 degrees.
  • Cut off a small piece from the outside of the squash so you will have a flat surface to prevent it from rolling over once you stuff it with the filling. With 1 tsp olive oil, lightly oil cut side of squash and sprinkle with salt and pepper.
  • Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 30 – 40 minutes.
  • while the squash is roasting, make the filling
  • Heat remaining olive oil in a medium sized pot over medium heat. Add onion and cook until translucent, about 6 – 8 minutes. Add garlic and sauté for 2 minutes.
  • Add rice and stir to coat. Let rice toast for a few minutes, then add golden raisins.
  • Stir to combine, then add stock, salt & pepper, stir again and cover.
  • Let the filling simmer for about 20 minutes or until rice is cooked then remove from heat. Add kale and stir until kale is wilted.
  • stuff squash
  • Remove squash from oven and carefully turn over. Turn oven down to 325 degrees.
  • Fill each half with wild rice filling, return to oven to bake for 15 – 20 minutes.



Serving: 1halfCalories: 331kcalCarbohydrates: 67gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 1851mgFiber: 5gSugar: 29g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!


    1. Hi Matthew, I get a wild rice / long grain mixture from the store. I can’t remember the brand that I used, but any will do.

4.57 from 30 votes (30 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating