Roasted Cranberry Butternut Squash

It is Fall in Maine–the leaves are changing, apple picking is in full swing and the winter squashes are ripe for picking! I can’t say that I have always been a fan of butternut squash–in fact, I didn’t knowingly eat any until my late 30s!

In my experimentation with this lovely squash, I have found that it usually needs something on it for my taste. I have tried some delicious maple glazes (and those maybe coming soon to the blog!), but I also wanted to try something less sugary.

This is a perfect balance of a stuffed squash with Fall flavors, and it is a healthy alternative to glazing! Hope you enjoy this one as much as I do!

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Roasted Cranberry Butternut Squash

Roasted Butternut Squash

1 Butternut Squash
4 T Brown Sugar
2 Cups Cooked Rice
3/4 Cups Dried Cranberries
1/4 Cup Roasted Pistachio Meats
4 T Grated Parmesan
4 T Pecorino Romano
Olive Oil
Salt (I use Kosher salt)

 1.  Preheat Oven to 375 degrees.
2.  Cut the butternut squash in half and remove seeds. 
3.  Place both halves cut-side up on a foil-lined baking sheet.
4.   Sprinkle halves with generous amount of salt and pepper. Then drizzle with Olive Oil.
5.  Divide brown sugar in half and sprinkle 2 T on each half.
6.  Place in the oven and cook for 1 hour or until done.
7.  While the squash cooks, combine cranberries and pistachio meats in a large bowl.  Set Aside. 
8.  After squash is cooked, remove from oven and scoop out the squash–leaving 3/4-1 inch on the squash. 
9.  Add the squash and cooked rice to the cranberry/pistachio meats.  Stir to combine.  Add salt and pepper, then drizzle with olive oil.
10.  Fill the squash halves with the filling.
11.  Sprinkle with 2 T Parmesan and 2 T of pecorino romano cheese on each half.  
12.  Return to oven for 10 minutes.  

If you start with a large butternut squash, each half will serve 2 people for a total of 4 servings. 

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