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Two cans of Safe Catch Elite Wild Tuna

Harvest Stuffed Butternut Squash

Sweet roasted squash boats filled with savory tuna, wild rice, tart cranberries, toasted pecans, and fragrant sage.

Serves:

4 (1 stuffed half each)

Prep Time:

15 mins

Cook Time:

45-60 mins

Harvest Stuffed Butternut Squash

Ingredients

  • 2 small butternut squash (about 1–1¼ lb each), halved lengthwise and seeded
  • 2 tbsp olive oil, divided
  • 2 (5 oz) cans Safe Catch Elite Wild Tuna, Do Not Drain
  • 1 cup cooked wild rice blend (measure after cooking; prepare separately according to its package)
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • ½ cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh thyme
  • Fresh thyme sprigs, optional, for garnish
  • Salt and pepper, to taste

Tools you'll need

  • Oven
  • Rimmed baking sheet
  • Parchment
  • Skillet
  • Mixing bowl
  • Spoon
  • Knife
  • Instant-read thermometer

Instructions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment. Brush squash halves with 1 tbsp oil, season lightly with salt and pepper, and roast cut-side down for 35–50 minutes, until a fork easily pierces the thickest flesh. Larger squash may take longer.
  2. Meanwhile, warm remaining oil in a skillet. Sauté onion 4 minutes; add garlic, sage, and thyme and cook 1 minute.
  3. Open tuna: Do Not Drain. Flake with a fork until all natural juices are incorporated. Add tuna, cooked rice, dried cranberries, and pecans to the skillet containing the onion, garlic, and herbs. Stir over low heat until warm; season to taste.
  4. Turn squash cut-side up. Scoop about ¼ cup flesh from the thick neck of each half to extend the filling space, leaving at least a ½-inch shell. Chop the scooped flesh and fold it into the filling.
  5. Divide all filling equally among the four halves, mounding it along the cavities and scooped necks. Return to the oven for 8–10 minutes, or until the center of the filling reaches 165°F.

SERVING SUGGESTION

Finish with the optional fresh thyme. For eight smaller side portions, cut each stuffed half into two portions.

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