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Cranberry Rice Stuffed Butternut Squash Recipe

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Sausage Stuffed Butternut Squash {Paleo, Whole30}
Sausage Stuffed Butternut Squash {Paleo, Whole30} from www.paleorunningmomma.com

Description

This cranberry rice stuffed butternut squash recipe is perfect for a cozy dinner or a holiday feast. The combination of savory rice, tart cranberries, and sweet butternut squash creates a delicious and satisfying dish that's both vegan and gluten-free. Plus, it's easy to make, so you can spend less time in the kitchen and more time enjoying your meal.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 cup dried cranberries
  • Salt and pepper, to taste

Equipment

  • Baking sheet
  • Large skillet
  • Pot with lid

Method

  1. Preheat the oven to 375°F.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Brush the flesh of the squash with olive oil and place it cut-side down on a baking sheet.
  4. Bake for 45-50 minutes, or until the squash is tender.
  5. While the squash is baking, heat the olive oil in a large skillet over medium heat.
  6. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
  7. Add the thyme and rosemary and sauté for another minute.
  8. Add the brown rice and vegetable broth and bring to a boil.
  9. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
  10. Stir in the dried cranberries and season with salt and pepper to taste.
  11. When the squash is done, remove it from the oven and let it cool for a few minutes.
  12. Using a spoon, carefully scoop out some of the flesh from the center of each half of the squash, creating a hollow for the rice stuffing.
  13. Fill each squash half with the rice stuffing and return to the oven for 10-15 minutes, or until heated through.
  14. Serve hot and enjoy!

Notes

  • If you don't have dried cranberries on hand, you can substitute raisins or chopped dried apricots.
  • You can also add chopped nuts, such as pecans or walnuts, to the rice stuffing for extra crunch.
  • If you want to make this recipe ahead of time, you can prepare the rice stuffing up to a day in advance and store it in the refrigerator. When you're ready to serve, simply bake the stuffed squash as directed.

Nutrition Info

  • Calories: 355
  • Carbohydrates: 78g
  • Protein: 6g
  • Fat: 4g
  • Saturated Fat: 1g
  • Sodium: 355mg
  • Potassium: 1043mg
  • Fiber: 10g
  • Sugar: 18g
  • Vitamin A: 297.2%
  • Vitamin C: 88.7%
  • Calcium: 14.1%
  • Iron: 14.8%

Recipe Tips

  • Make sure to choose a butternut squash that's firm and heavy for its size. This indicates that it's ripe and flavorful.
  • If you're short on time, you can use pre-cooked rice and simply mix it with the sautéed onion, garlic, herbs, and cranberries before stuffing the squash.
  • If you're not vegan, you can add crumbled feta or goat cheese to the rice stuffing for extra richness and flavor.

Enjoy this cranberry rice stuffed butternut squash recipe for a hearty and delicious meal that's perfect for any occasion!


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