Stuffed Butternut Squash with Cranberry Rice The Story & Intro I’ll never forget the first time I roasted a butternut squash—it was a chilly autumn evening in Crete, and the aroma of warm spices filled the kitchen. I wanted a dish that felt cozy and festive, but still healthy and vibrant. That’s how I came up with stuffed butternut squash with cranberry rice, a colorful, flavorful dish that combines tender roasted squash with nutty rice, sweet cranberries, and a hint of herbs. This recipe has become my go-to when I want something hearty, vegetarian-friendly, and perfect for sharing. The combination of sweet, savory, and slightly tart flavors makes it irresistible. It’s not just a meal—it’s a celebration of autumn and a dish that brings people together. Whether you’re hosting a dinner party or preparing a weeknight meal, this stuffed butternut squash with cranberry rice is bound to impress. Ingredients For this delightful, festive dish, you’ll need: 2 medium butternut squashes, halved and seeds removed 1 cup long-grain rice (or wild rice blend) 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup dried cranberries 1/4 cup chopped walnuts or pecans 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons fresh parsley, chopped 2 cups vegetable broth Salt and pepper, to taste The sweet cranberries paired with nutty rice and warm spices make this stuffed squash a standout dish for any occasion. Midjourney Image Prompt – Ingredients Image: Prompt: “Rustic kitchen counter with halved butternut squash, rice, cranberries, walnuts, olive oil, garlic, onions, fresh herbs, warm natural light, top-down view, cozy and inviting, highly detailed” Placement: After ingredients section SEO Alt Text: Ingredients for stuffed butternut squash with cranberry rice SEO Filename: stuffed-butternut-squash-ingredients SEO Caption: Fresh ingredients ready for making stuffed butternut squash with cranberry rice SEO Description: Butternut squash, cranberries, rice, and spices laid out for a flavorful stuffed squash Step-by-Step Instructions Step 1: Roast the Butternut Squash Preheat your oven to 400°F (200°C). Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized. Midjourney Image Prompt – Step 1: Prompt: “Halved butternut squash roasting in oven on baking sheet, golden edges, warm light, cozy kitchen, high detail, autumn feel” Placement: After Step 1 SEO Alt Text: Roasting halved butternut squash SEO Filename: roasting-butternut-squash SEO Caption: Roasting butternut squash halves until tender and golden SEO Description: Butternut squash roasting in oven, caramelized edges, ready to be stuffed Step 2: Cook the Cranberry Rice In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in rice, cinnamon, nutmeg, and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until rice is cooked. Stir in dried cranberries, walnuts, and parsley. Midjourney Image Prompt – Step 2: Prompt: “Medium saucepan with cooked rice, cranberries, onions, garlic, walnuts, herbs, steaming, cozy kitchen setting, vibrant colors, high detail” Placement: After Step 2 SEO Alt Text: Cooking cranberry rice with walnuts and herbs SEO Filename: cooking-cranberry-rice SEO Caption: Sautéed onion and garlic mixed with rice, cranberries, and nuts SEO Description: Cranberry rice with walnuts and herbs cooking in a saucepan, ready for stuffing Step 3: Stuff the Squash Once the squash is roasted, flip cut-side up. Fill each half generously with the cranberry rice mixture. Lightly drizzle with olive oil if desired. Midjourney Image Prompt – Step 3: Prompt: “Roasted butternut squash halves stuffed with cranberry rice mixture, walnuts and parsley sprinkled on top, rustic kitchen, cozy autumn vibe, high detail” Placement: After Step 3 SEO Alt Text: Stuffing roasted butternut squash with cranberry rice SEO Filename: stuffed-butternut-squash SEO Caption: Filling roasted butternut squash with cranberry rice and nuts SEO Description: Halved roasted squash stuffed with flavorful cranberry rice mixture Step 4: Bake Again Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow flavors to meld and everything to heat through. Midjourney Image Prompt – Step 4: Prompt: “Stuffed butternut squash baking in oven, cranberries glistening, golden edges, warm cozy kitchen lighting, high detail, inviting food scene” Placement: After Step 4 SEO Alt Text: Baking stuffed butternut squash SEO Filename: baking-stuffed-butternut-squash SEO Caption: Baking stuffed butternut squash to meld flavors and heat through SEO Description: Oven-baked stuffed butternut squash with cranberry rice, nuts, and herbs Serving Suggestions Serve your stuffed butternut squash with cranberry rice warm on a platter, garnished with extra parsley or a sprinkle of walnuts. Pair it with a crisp green salad or roasted vegetables for a complete autumn-inspired meal. This dish is perfect as a vegetarian main course for holiday dinners or a cozy family meal. Midjourney Image Prompt – Serving Image: Prompt: “Plated stuffed butternut squash with cranberry rice, garnished with parsley and walnuts, cozy dining table, warm natural lighting, autumn-themed, high detail, inviting presentation” Placement: Serving section SEO Alt Text: Served stuffed butternut squash with cranberry rice SEO Filename: served-stuffed-butternut-squash SEO Caption: Stuffed butternut squash plated and ready to serve SEO Description: Autumn-themed plating of stuffed butternut squash with cranberry rice and walnut garnish Conclusion Making stuffed butternut squash with cranberry rice is a simple way to bring color, flavor, and warmth to your table. With roasted squash, sweet cranberries, nutty rice, and fragrant herbs, it’s a dish that feels festive yet wholesome. Perfect for family dinners, holiday meals, or any time you want to impress without stress, this recipe celebrates the joy of cooking and sharing. It’s comforting, flavorful, and a visual treat—guaranteed to be a favorite for vegetarians and meat-eaters alike. Cooking is about memories, love, and sharing, and this dish does all three beautifully.

Stuffed Butternut Squash with Cranberry Rice

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The Story & Intro

I’ll never forget the first time I roasted a butternut squash—it was a chilly autumn evening in Crete, and the aroma of warm spices filled the kitchen. I wanted a dish that felt cozy and festive, but still healthy and vibrant. That’s how I came up with stuffed butternut squash with cranberry rice, a colorful, flavorful dish that combines tender roasted squash with nutty rice, sweet cranberries, and a hint of herbs.

This recipe has become my go-to when I want something hearty, vegetarian-friendly, and perfect for sharing. The combination of sweet, savory, and slightly tart flavors makes it irresistible. It’s not just a meal—it’s a celebration of autumn and a dish that brings people together. Whether you’re hosting a dinner party or preparing a weeknight meal, this stuffed butternut squash with cranberry rice is bound to impress.

Table of Contents

Ingredients

For this delightful, festive dish, you’ll need:

  • 2 medium butternut squashes, halved and seeds removed
  • 1 cup long-grain rice (or wild rice blend)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped
  • 2 cups vegetable broth
  • Salt and pepper, to taste

The sweet cranberries paired with nutty rice and warm spices make this stuffed squash a standout dish for any occasion.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.

Step 2: Cook the Cranberry Rice

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in rice, cinnamon, nutmeg, and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until rice is cooked. Stir in dried cranberries, walnuts, and parsley.

Step 3: Stuff the Squash

Once the squash is roasted, flip cut-side up. Fill each half generously with the cranberry rice mixture. Lightly drizzle with olive oil if desired.

Step 4: Bake Again

Return the stuffed squash to the oven and bake for an additional 10–15 minutes to allow flavors to meld and everything to heat through.

Serving Suggestions

Serve your stuffed butternut squash with cranberry rice warm on a platter, garnished with extra parsley or a sprinkle of walnuts. Pair it with a crisp green salad or roasted vegetables for a complete autumn-inspired meal. This dish is perfect as a vegetarian main course for holiday dinners or a cozy family meal.

Conclusion

Making stuffed butternut squash with cranberry rice is a simple way to bring color, flavor, and warmth to your table. With roasted squash, sweet cranberries, nutty rice, and fragrant herbs, it’s a dish that feels festive yet wholesome. Perfect for family dinners, holiday meals, or any time you want to impress without stress, this recipe celebrates the joy of cooking and sharing. It’s comforting, flavorful, and a visual treat—guaranteed to be a favorite for vegetarians and meat-eaters alike. Cooking is about memories, love, and sharing, and this dish does all three beautifully.

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