1

ABOUT THE RECIPE:

Butternut Squash with Apples and Cranberries present a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)

Makes 4 servings

2

INGREDIENTS:

1 very large (or 2 medium/small) butternut squash, peeled and seeded (see note)
1/2 teaspoon, plus 1/8 teaspoon salt, divided
Black pepper, to taste, optional
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, all-purpose seasoning blend, or Herbes de Provence
1/4 teaspoon ground cinnamon
4 teaspoons extra-virgin olive oil, optional

3

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 with 1/8 teaspoon salt and optional pepper. Drizzle 1 teaspoon optional olive oil over each squash wedge, if desired.

4

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.

5

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

1

ABOUT THE RECIPE:

Butternut Squash with Apples and Cranberries present a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)

Makes 4 servings

2

INGREDIENTS:

1 very large (or 2 medium/small) butternut squash, peeled and seeded (see note)
1/2 teaspoon, plus 1/8 teaspoon salt, divided
Black pepper, to taste, optional
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, all-purpose seasoning blend, or Herbes de Provence
1/4 teaspoon ground cinnamon
4 teaspoons extra-virgin olive oil, optional

3

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 with 1/8 teaspoon salt and optional pepper. Drizzle 1 teaspoon optional olive oil over each squash wedge, if desired.

4

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.

5

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!

Stuffed Butternut Squash with Apples and Cranberries
29
(Visited 12,769 times, 1 visits today)