ABOUT THE RECIPE:
This beautiful Butternut Squash with Apples and Cranberries recipe presents a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)
Makes 4 servings
INGREDIENTS:
1 very large (or 2 medium/small) butternut squash, peeled, if desired (peeling is optional) with seeds removed (see note)
1/2 teaspoon, plus 1/4 teaspoon salt, divided
Black pepper, to taste
4 teaspoons extra-virgin olive oil
2 cups cooked brown rice (short or long grain), or cooked brown basmati rice
1 1/2 cups finely chopped spinach
1 medium/large apple, peeled, cored, and diced
1/4 cup sweetened dried cranberries or dried cherries
1/4 cup finely chopped walnuts or pecans
1 teaspoon Italian seasoning blend or Herbes de Provence
1/4 teaspoon ground cinnamon
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.
Cut the squash lengthwise into 4 wedges/pieces. (If you are using four, medium/small squash, cut each squash in half lengthwise to make 4 pieces.) Slice a small sliver off the bottom of each squash piece, making a flat surface so the squash will stand upright while baking. Arrange the squash wedges in the prepared pan. Season each squash cavity with a rounded 1/16 teaspoon salt and black pepper. Drizzle 1 teaspoon olive oil over each squash wedge.
Put the rice, spinach, diced apple, cranberries, walnuts, seasoning, 1/2 teaspoon salt, and ground cinnamon in a medium-sized bowl and stir to combine.
Divide the mixture evenly into the hollowed center in each of the four squash pieces. Tent the dish (very tightly) with foil and bake for 1 to 1 1/4 hours or until the squash is very soft. For a crispy topping, carefully remove the foil (steam will be HOT!) for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.
NOTE: If preferred, you may leave the peel on the squash.
NOTE: Depending upon the size of your squash, this recipe might make more stuffing than needed. Put any leftover (or extra) stuffing in a covered casserole and bake it for 40 minutes. It is perfect as a side dish for another meal!
Ingredients
Directions
ABOUT THE RECIPE:
This beautiful Butternut Squash with Apples and Cranberries recipe presents a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)
Makes 4 servings
INGREDIENTS:
1 very large (or 2 medium/small) butternut squash, peeled, if desired (peeling is optional) with seeds removed (see note)
1/2 teaspoon, plus 1/4 teaspoon salt, divided
Black pepper, to taste
4 teaspoons extra-virgin olive oil
2 cups cooked brown rice (short or long grain), or cooked brown basmati rice
1 1/2 cups finely chopped spinach
1 medium/large apple, peeled, cored, and diced
1/4 cup sweetened dried cranberries or dried cherries
1/4 cup finely chopped walnuts or pecans
1 teaspoon Italian seasoning blend or Herbes de Provence
1/4 teaspoon ground cinnamon
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.
Cut the squash lengthwise into 4 wedges/pieces. (If you are using four, medium/small squash, cut each squash in half lengthwise to make 4 pieces.) Slice a small sliver off the bottom of each squash piece, making a flat surface so the squash will stand upright while baking. Arrange the squash wedges in the prepared pan. Season each squash cavity with a rounded 1/16 teaspoon salt and black pepper. Drizzle 1 teaspoon olive oil over each squash wedge.
Put the rice, spinach, diced apple, cranberries, walnuts, seasoning, 1/2 teaspoon salt, and ground cinnamon in a medium-sized bowl and stir to combine.
Divide the mixture evenly into the hollowed center in each of the four squash pieces. Tent the dish (very tightly) with foil and bake for 1 to 1 1/4 hours or until the squash is very soft. For a crispy topping, carefully remove the foil (steam will be HOT!) for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.
NOTE: If preferred, you may leave the peel on the squash.
NOTE: Depending upon the size of your squash, this recipe might make more stuffing than needed. Put any leftover (or extra) stuffing in a covered casserole and bake it for 40 minutes. It is perfect as a side dish for another meal!