Are you getting tired of your usual Thanksgiving stuffing? Try this delicious vegetarian alternative instead! Packed with seasonal favorites like butternut squash and dried cranberries, this new addition to the holiday table will satisfy every tastebud.

Ingredients

• 4 cups butternut squash, peeled and chopped into small chunks (about 2¾ to 3 pounds of raw squash)
• 2 tablespoons and 1 teaspoon olive or canola oil
• 1 teaspoon salt, divided
• 2 cups wild rice, uncooked
• 1 cup chopped celery
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
• ½ teaspoon pepper
• 32 ounces reduced-sodium vegetable broth (about 4 cups)
• 2 tablespoons chopped fresh sage, divided (or 1 tablespoon dried sage, divided)
• 2 teaspoons fresh thyme, divided (or ¼ to ½ teaspoon dried thyme, divided)
• 1 bay leaf
• 1 cup dried sweetened cranberries
• Salt and pepper to taste

Directions

• Preheat oven to 400 degrees F.
• Place butternut squash chunks on a baking sheet with 1 teaspoon oil.
• Sprinkle with ½ teaspoon salt and toss and stir to combine. Roast for about 15 minutes, then toss or stir again. Roast about 15 minutes more or until butternut squash is tender.
• While squash is roasting, cook rice according to package directions, without any seasonings.
• Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add ½ teaspoon salt and ½ teaspoon black pepper. Sauté for about 10 minutes.
• Stir in wild rice, broth, 1 tablespoon fresh sage, 1 teaspoon fresh thyme and bay leaf. Bring mixture to a boil.
• Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed.
• Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes.
• Stir in dried cranberries, roasted squash and reserved sage and thyme. Add salt and pepper to taste.

Nutrition Information

Makes about eight ½ cup servings. Approximate nutrients per serving: 298 calories, 7 grams protein, 3 grams fat, 56 grams carbohydrate, 3 grams fiber, 519 milligrams sodium.

Print Recipe

Inspired by a recipe from Eating Bird Food