With fall in full effect, nothing beats a tasty winter squash meal. This delicious Butternut Squash Stuffed with Wild Rice and veggies is the perfect dish to make as a meal or as a side for your next group gathering. With minimal ingredients and jam-packed with key nutrients, this dish will keep you satiated and full for the rest of the day. What’s in this dairy-free, gluten-free and vegan-friendly dish?

Ingredients

1 butternut squash

1 cup wild rice

1/2 cup chopped kale

Directions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Prepare a baking sheet with parchment paper.

3. Cut the butternut squash in half length-wise and scrape out the seeds.

4. Place the butternut squash inside facing down on the baking sheet.

5. Place the squash in the oven to cook for 40 minutes.

6. While the the squash is cooking, prepare the rice stove-top.

7. Bring a small pot of water to a boil and add in 1 cup of wild rice.

8. Bring to a simmer and let the rice cook for 10-15 minutes or until it’s cooked all the way through.