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)
Pepper


 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. 
Enjoy! 

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