Herb Roasted Stuffed Squash

The fall season brings a bounty of flavorful foods for you to transform into delicious holiday recipes for friends and family to enjoy.  Start your meal with this sweet and savory Herb Roasted Stuffed Squash dish made with wild mushrooms and rice, and topped with a savory salsa verde and colorful pomegranate seed, Crème fraiche garnish.  Make it a more perfect meal by pairing it up with a favorite Reserva wine from Rioja. We recommend the following three bottles:

Herb Roasted, Stuffed Squash



  • 2 Honeynut Squash, halved and seeds removed 
  • 1 Cup Wild Rice, cooked
  • ½  Onion, small dice
  • 2 Cups Wild Mushroom 
  • ½ Cup Black Lentils
  • 3 Tbsp. Cranberries 
  • 4 Sprigs Thyme (1 for each squash half)
  • 4 Sprig Sage (1 for each squash half)
  • ¼ Cup Extra Virgin Olive Oil 
  • 2 Tbsp. Salt 
  • 1 Tsp. Pepper

Salsa Verde:

  • ½  Bunch Parsley, minced 
  • ¼  Bunch Chives, sliced 
  • ¼  Cup Extra Virgin Olive Oil 
  • 4 shallot, minced (enough for each squash half)
  • 3 Tbsp. Sherry Vinegar 
  • Salt & Pepper to taste


  • Pomegranate seeds
  • Crème fraiche



Preheat oven to 375° F

  • In medium sauté pan over medium-high heat, add oil, onion, mushrooms and gently cook for 7 minutes until beginning to brown. 
  • Add thyme, sage, lentils, and enough water to cover lentils by 1 inch. 
  • Cover and cook on simmer for 15 minutes or until the lentils are cooked. 
  • Add wild rice, and cranberries and season with salt/pepper. 
  • Allow to cool slightly and spoon mixture into your scooped-out squash halves. 
  • Add to a casserole pan with a splash of olive oil. 
  • Cover and cook for 25 minutes or until  squash is tender when pierced with a knife. 
  • Garnish with fresh pomegranate seeds, salsa verde and crème fraiche.

Salsa Verde:

  • Mix shallot, vinegar, salt/pepper in small bowl and let sit for 10 minutes. 
  • Add cut parsley and chives with olive oil.
  • Combine with shallot mix, and season with salt/pepper.
Rioja wine_Squash pairing