Butternut Squash Stuffed with Apples and Cranberries

Butternut Squash Stuffed with Apples and Cranberries by Laura TheodoreRecipe excerpt from: Laura Theodore’s Vegan-Ease
by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

In the northeast, late fall at the farm market brings many enticing kinds of squash. Butternut is one of my favorite varieties of winter squash to cook with because of its nutty sweetness. Stuffed with a savory and sweet blend of rice, spinach, apples, walnuts and cranberries, this cold weather seasonal dish makes a festive, nutritious and appealing entrée for any special meal.

  • 1 very large butternut squash, peeled
  • 2 cups cooked short-grain brown rice
  • 1½ cups lightly packed baby spinach
  • 1 medium apple, peeled, cored and diced
  • ¼ cup dried cranberries
  • ¼ cup finely chopped walnuts
  • 1 teaspoon all-purpose seasoning blend or Italian seasoning blend
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Line a large casserole dish with unbleached parchment paper.

Cut 2- to 3-inches off the top of the squash. Cut the squash in half lengthwise and then cut each piece in half lengthwise to make 4 sections of squash, equal in size. Scrape out the seeds from each section.

Put the rice, spinach, apple, cranberries, walnuts, all-purpose seasoning, sea salt and ground cinnamon in a medium-sized bowl and stir to combine. Divide the stuffing mixture evenly, mounding it into the hollowed center in each of the four squash pieces, mounding it as you go (see note).

Put the squash quarters, stuffing side up, in the prepared casserole dish. Tent with foil and bake for 1 to 11⁄2 hours, or until the squash is very soft. For a crisp topping, remove the foil for the last 10 minutes of baking. Let cool 10 to 15 minutes and serve.

Chef’s Note: If you end up with extra stuffing, put it in a small, covered casserole and bake alongside the squash like a holiday stuffing. Makes a great side dish.

Amount per serving, based on 4 servings:  332 Calories; 6g Fat; 1g Saturated fat; 9g Protein; 35mg Sodium; 70g Total Carbohydrate; 17g Sugars; 11g Fiber

Photo Credit: David Kaplan

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
©Laura Theodore 2015, 2020. Reprinted by permission.

Show 39, September 7, 2013: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

Jenny RossJenny Ross is the executive chef and proprietress of the 118 Degrees Community Cafes in Costa Mesa, Anaheim, and Laguna Niguel. The original location at The Camp in Costa Mesa recently celebrated its 7-Year Anniversary.

Chef Jenny characterizes her food as fresh, organic living cuisine. Her mission is simply for her guests to enjoy more plant-based foods in their regular diet.

118 degrees is the temperature at which plant-based proteins break down and start to lose some of their nutritional value.

In her restaurants she uses some unusual equipment to avoid heating her food over 118 degrees. These items include the anti-griddle (super cold) and dehydrators.

The line of Jenny Ross Living Foods can be found pre-packaged in the grocery section of select Whole Foods Markets.

Her soon to be published 3rd cookbook is Healing with Raw Living Food.

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