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.
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.
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.
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.
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.
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)
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.
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?
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• 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.
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- 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
- 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.
- 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.
- 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.
while the squash is roasting, make the filling
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Serving Size:1 half
Amount Per Serving: Calories: 331Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1851mgCarbohydrates: 67gFiber: 5gSugar: 29gProtein: 7g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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