Squash Stuffed with Mushrooms, Brown Rice, Pecans, and Dried Figs

I had leftover figs from when I made cheese stuffed figs.  I did not know what to do with them, until I found this recipe that originally had dried cranberries in it.  But I think figs are much tasty than cranberries, so I changed it.

It was absolutely delicious.  The stuffing was amazing.  A really delicious rice mixture.  Plus, it was in squash.  I will have to make it again.

Squash Stuffed with Mushrooms, Brown Rice, Pecans, and Dried Figs

This recipe is adapted from The Kitchn.


  • 2 delicata squash
  • 2 tablespoons canola oil
  • 8 ounces white mushrooms, cleaned and chopped small
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1/2 cup finely chopped pecans
  • 1 cup cooked brown rice
  • 1/2 cup dried figs
  • black pepper
  • fresh herbs (I used thyme, parsley, oregano)


1. Preheat the oven to 435 degrees F.  Line a small baking sheet with parchment paper.  Cut the delicata in two lengthwise and carefully scoop out the seeds to make four long ‘boats’.  If the boats are too wobbly, take a very thin slice off of the bottom so they’ll sit flat.  Brush with oil and place in the oven and roast until they are soft and just starting to char a little about 30-40 minutes.

2. Meanwhile, in a large frying pan saute the mushrooms on high heat.  When the mushrooms start to take on some color, stir them around a bit until they are browned and cooked through.

3. Lower the heat and stir in the minced garlic.  After a minute or so add soy sauce to deglaze the pan.  Wait until soy sauce is absorbed, next add brown rice, nuts and dried figs and stir to combine.  Add the seasonings.  Taste for flavor, you will probably want to add black pepper, but it should be salty enough from the soy sauce.

4. Remove the squash from the oven and leave the oven on.  Next fill the boats with the mushroom mixture.  Return the squash to the oven and heat everything through, maybe 8-10 minutes.

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