The Story & Intro
Hi, I’m Inaya born and raised on the sunny island of Crete, where my grandmother taught me that food isn’t just about eating it’s about sharing love. I remember one chilly November evening when I wanted to make something comforting yet colorful. I had a butternut squash from the local market and leftover rice from the day before. I added a handful of dried cranberries, toasted pine nuts, and a drizzle of olive oil. The result was a beautiful balance of sweet and savory Stuffed Butternut Squash with Cranberry Rice and it instantly became a family favorite.
This recipe brings together the earthy sweetness of roasted squash with the tang of cranberries and the nutty aroma of basmati rice. It’s perfect for cozy dinners, holiday tables, or when you simply want to treat yourself to something wholesome and satisfying.
The best part? It’s simple, healthy, and looks like it came straight out of a festive magazine! Whether you’re cooking for your loved ones or hosting friends, this dish will fill your kitchen with warmth, color, and laughter.
(Keyword used: Stuffed Butternut Squash with Cranberry Rice)
Ingredients 🥄
For the roasted squash:
- 2 medium butternut squash, halved and seeds removed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp smoked paprika (optional, for flavor)
For the cranberry rice filling:
- 1 cup basmati or jasmine rice
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ¼ cup toasted pine nuts (or walnuts/pecans)
- 1 tbsp olive oil
- ½ tsp cinnamon
- ½ tsp cumin
- 1 tbsp maple syrup or honey
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions 📜
1. Roast the Squash
Preheat your oven to 400°F (200°C). Brush each squash half with olive oil, sprinkle with salt, pepper, and paprika. Place them cut-side down on a parchment-lined baking tray. Roast for 35–40 minutes, until tender and caramelized around the edges.
2. Cook the Rice
While the squash roasts, rinse your rice under cold water until the water runs clear. In a medium pot, heat olive oil, sauté onion and garlic for 2–3 minutes until fragrant. Add rice and stir to coat. Pour in the vegetable broth, season with salt, cumin, and cinnamon. Cover and simmer for 15 minutes until the rice is fluffy and cooked.
3. Prepare the Filling
Once the rice is ready, fluff it with a fork. Stir in cranberries, toasted pine nuts, maple syrup, and chopped parsley. Taste and adjust the seasoning you want that perfect balance of savory, sweet, and tangy.
4. Stuff the Squash
Remove the roasted squash from the oven and let it cool slightly. Gently scoop out a bit of the flesh to create a cavity for stuffing (don’t discard you can mix it into your rice!). Spoon the cranberry rice mixture into each squash half, pressing gently.
5. Bake Again for Perfection
Return the stuffed squash to the oven and bake for another 10–15 minutes. This allows the flavors to meld beautifully together and gives the cranberries a gorgeous glossy look.
6. Serve and Enjoy
Serve warm, garnished with extra parsley and a drizzle of olive oil or pomegranate syrup if you like an extra festive touch.
Serving Suggestions 🍽️
This Stuffed Butternut Squash with Cranberry Rice pairs wonderfully with:
- A crisp green salad with lemon dressing 🍋
- A dollop of Greek yogurt or tahini sauce
- A glass of white wine or warm herbal tea ☕
It’s also a stunning vegetarian main dish for Thanksgiving or Christmas colorful, hearty, and filled with holiday cheer!
Tips & Variations 📝
- Add feta cheese for a creamy touch.
- Substitute quinoa for rice if you prefer a gluten-free version.
- Use pecans or almonds instead of pine nuts for extra crunch.
- Add a handful of baby spinach to the rice for a nutritional boost.
Recipe Card 📋
⏰ Time:
- Prep: 15 mins
- Cook: 50 mins
- Total: ~1 hour 5 mins
🥄 Ingredients:
- Butternut squash, rice, cranberries, pine nuts, onion, garlic, olive oil, cinnamon, cumin, honey, parsley
📜 Instructions:
- Roast squash halves until tender.
- Cook rice with spices, onion, and garlic.
- Mix in cranberries, nuts, and parsley.
- Stuff squash with rice mixture.
- Bake again and serve warm.
📝 Note:
For a vegan version, replace honey with maple syrup. For extra flavor, drizzle balsamic glaze before serving.
🍽️ Nutrition (per serving):
- Calories: 320 kcal
- Protein: 6g
- Carbohydrates: 52g
- Fat: 10g
- Fiber: 6g
Conclusion 💛
Cooking this Stuffed Butternut Squash with Cranberry Rice reminds me that the simplest ingredients can create the most heartwarming meals. It’s about love, balance, and sharing just like my grandmother taught me. Every bite tells a story of warmth, family, and the joy of gathering around the table.
So go ahead, roast that squash, stir in those cranberries, and let your kitchen smell like autumn happiness. You’ll create more than just a dish you’ll create a memory.
