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
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.