stuffed squash


Stuffed squash can be done in a million different ways. Use this recipe for inspiration, but don’t be afraid to tweak it to suit your unique preferences or ingredient availability. All over Native country, we are blessed to have countless varieties of squash that are significant to our communities. Use your local favorite and enjoy!


1 O’ootham hal (desert squash)

12 oz Manoomin (Ojibwe wild rice)

1 red bell pepper

1 handful dried cranberries

1 bunch of organic rainbow carrots

Sea salt to taste

MCT Oil or coconut oil or olive oil


-Slice the squash in half length-wise

-Roast in the oven at approx. 300 degrees for about 2 hours (until tender)

-While the squash is roasting, cook the wild rice (careful not to overcook)

-Prepare the vegetables (wash and dice the carrots and bell peppers)

-Once the squash is nearly cooked, take it out of the oven and fill with rice, peppers, carrots and dried cranberries

-Season the stuffing to taste with sea salt and any other spices of your choice

-Add a dash of coconut or olive oil to moisturize the mix

-Pop it all back in the oven and roast for another 20 minutes or so, until vegetables are slightly softened and the flavors are melded together

Tip: If you don’t have wild rice, try quinoa or another multigrain variety. You may also use different kinds of stuffing ingredients such as onion, celery, spinach, mushrooms, turnips, pears, apple, turkey, bison, or any other real food options that you love. If you’re using meat, cook it prior to mixing it in with everything else. Get creative, just stay away from manufactured or boxed items!