Stuffed Butternut Squash With Rice and Dried Cranberries
There are just some Thanksgiving staples and that includes squash and cranberries, so I decided to combine the two!
Firstly, I halved each squash and scraped out the seeds.
Then I rubbed olive oil and sprinkled each side with salt to taste.
You can cook any rice but I decided to go with 90 second quinoa and brown rice to make my life easier.
I put the cooked rice in each half and added dried cranberries.
Then put the half together and wrapped in foil.
I baked in the over ono 375 degrees for 1 hour and opened that baby up! YUM!
Let me say that I think this is the perfect Thanksgiving side, but lets be real, not every day is Thanksgiving and you still need to feed your family!
So for this particular day, I decided to pair my rice squash with Tikka Masala.
Now I am sure there are a million recipes for Tikka Masala sauce and maybe if you are of Indian decent or Martha Stewart then you have the energy for that, but me over her, working mom keeps it simple! I found this sauce in Costco and it was the bomb!
Just sauté diced chicken and onion in a pan over medium heat and dump that baby on!
Simmer for about 10 minutes, add some naan and you got yourself one tasty dinner!
Stuffed Butternut Squash With Rice and Dried Cranberries
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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