Small winter squashes stuffed with wild rice can be a showstopping side or a hearty vegetarian main (you can skip the cheese to make it vegan).


Credit: Photography by Sang An

Recipe Summary

50 mins
1 hr 10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Arrange the racks in the upper and lower thirds of the oven; preheat to 400º. Arrange the squash halves on 2 rimmed baking sheets, cut-side up. Brush the insides with oil, then season with salt, pepper, and 3/4 tsp. rosemary. Roast, rotating and reversing the pans halfway through, until golden and tender, 45 to 50 minutes.

  • Meanwhile, heat a dry large skillet (preferably cast-iron) over medium-high until hot but not smoking. Arrange the onions in the skillet, cut-side down. Cook until charred in spots, 5 to 7 minutes, then turn and continue cooking, stirring occasionally, until all sides are charred in spots, about 5 minutes more. Transfer to a large bowl.

  • In the same skillet, heat 1 tbsp.oil over medium-high. Add the mushrooms and cook, stirring frequently, until tender, about 5 minutes. Stir in the remaining 3/4 tsp. rosemary and a generous pinch each of salt and pepper. Transfer the mushrooms to the bowl with the onions.

  • Add 1 tbsp. oil to the skillet. Add the kale and 1 tbsp. water; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted and tender, about 5 minutes. Add the kale, quinoa, and rice to the onions and mushrooms; gently toss to combine. Season with salt and pepper.

  • In a small bowl, toss the feta, lemon zest, crushed red pepper, and the remaining 1 tbsp. oil to coat. Scatter half of the mixture in the squash cavities, fill with the rice mixture, and sprinkle with the remaining cheese mixture. Bake the squash until the filling is heated through, 5 to 10 minutes. Arrange the squash on a platter. Sprinkle with thyme. Drizzle with oil.