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. If you love stuffed squash, try this quinoa stuffed acorn squash.
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 is, for me, the perfect fall food and if you like to change up for your holiday side dishes, this would be a great addition to the meal.
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. If the Hubbard squash you have is very newly harvested, the skin may be thin enough to eat.
If it is later in the season, the skins get a bit tougher and aren’t good for eating.
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 Hubbard squash, like the size of an acorn squash, 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.
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 a vegan stuffed hubbard squash recipe
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.
What do I need to make stuffed hubbard squash recipe?
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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
- 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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Amount Per Serving: Calories: 331 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 1851mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 5g Sugar: 29g Sugar Alcohols: 0g Protein: 7g
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