Wild Rice Stuffed Honeynut Squash

We’re adding to our list of creative and yummy ways to use squash this season! Here we had fun with a new type of squash, honeynut squash. Think butternut squash, but smaller. We decided to combine two loved side ingredients, rice and squash, into one festive and flavorful holiday side.

For this recipe, we used both our Healthy On You® Spice Spice Baby and The Fennel Countdown Spice Blends, to create a dish bursting with fall flavors. The best part about this recipe is that the honeynut squash is so small they roast in no time. Perfect for keeping your holiday stress free! Enjoy!


Makes 6 servings

For the Stuffed Squash

  • 6

    honeynut squash, sliced in half and seeded

  • 1/2  tbsp

    extra virgin olive oil 

  • 1/2 tsp
  • salt and pepper to taste 

  • 2 cups

    wild rice, cooked per package instructions

  • 1/4  cup

    dried cranberries

  • 1/4  cup

    sliced almonds

  • 2 tbsp

    fresh Thyme, chopped

  • Fennel fronds for garnish

For the Dressing


  1. Preheat the oven to 375F. Prepare a baking pan with parchment paper.

  2. Arrange honeynut squash cut-side up on the baking sheet. Drizzle with olive oil. Season with Spice Spice Baby, salt and pepper.

  3. Transfer to the oven and bake for 18-20 minutes, until lightly browned.

  4. While the honeynut squash roasts, combine wild rice, cranberries, almonds and chopped fresh Thyme in a mixing bowl.

  5. In a small bowl, combine the dressing ingredients. Pour over the rice mixture and stir until evenly coated.

  6. Place honeynut squash onto a serving platter. Scoop the rice mixture into the center of the honeynut squash. Garnish with Fennel fronds. Serve!

Samantha Binkley