Stuffed Butternut Squash with Apples and Cranberries

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 (any variety), 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 medium-sized rimmed baking pan or casserole dish with unbleached parchment paper. Cut the squash lengthwise into 4 halves. (Alternately, if you are using 2 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/halves in the prepared pan. Season each squash cavity with a rounded 1/16 teaspoon salt and black pepper, to taste. 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. Cover the dish tightly and bake for 1 to 1 1/4 hours or until the squash is very soft.

For a crispy topping, carefully remove the cover (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!