Stuffed Butternut Squash with Apples and Cranberries
Servings: 4
Ingredients
- 1 Butternut Squash Peeled and seeded
- 2 cups Cooked brown Rice
- 11/2 cups Spinach finely chopped
- 1 Apple peeled, cored, and diced
- 1/4 cup Sweetened Dried Cranberries (or diced cherries)
- 1/4 cup walnuts finely chopped
- 1 tsp Your favorite all seasoning blend
- 1/2 tsp salt
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees F. Line a casserole dish or rimmed baking sheet with unbleached parchment paper.
- Cut about 3 inches off the top of the squash and set aside. Cut the squash lengthwise into 4 pieces. (If using smaller squash, cut each squash in half lengthwise). Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright. Put the rice, spinach, apple, cranberries, optional walnuts, seasoning, sea salt, and ground cinnamon in a medium bowl and stir to combine.
- Divide the mixture evenly into the hollowed center in each of the four squash pieces. (see note) Tent with foil and bake for 1 to 1 1/2 hours or until the squash is very soft. For a crisp topping, remove the foil for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.
- NOTE: Put any leftover stuffing in a covered casserole and bake it for 40 minutes. Perfect as a side dish for another meal.
Bon appetit!