Stuffed Butternut Squash

Makes 4-6 servings

Getting started

Equipment you will need: Medium saucepan, microwave safe dish, baking sheet, large mixing bowl, large spoon, chef’s knife, and cutting board

Preheat oven to 350°F

Do right away when you get home: action step 1



2 cups water

1 cup uncooked brown rice


1 large butternut squash


¼ cup dried cranberries

¼ cup chopped pecans

1 tsp. fresh chopped rosemary

1 tsp. fresh chopped thyme

1 tsp. fresh chopped sage

¼ tsp. salt


2 Tbsp. chopped pecans



1. Heat water in saucepan to boil. Add rice, cover, reduce heat to low, and allow to cook for 45 minutes or until all water is absorbed.
2. While rice is cooking, slice butternut squash in half lengthwise, scoop seeds out, and place on microwave-safe plate, face down. Microwave for 10-12 minutes or until squash is very tender. Set aside until squash is cool enough to handle.

3. Meanwhile, in a large mixing bowl, combine dried cranberries, pecans, thyme, rosemary, sage, and salt. When squash is cool enough to handle, carefully scrape out the inside into mixing bowl using a large spoon. Add cooked rice and gently stir together. Fill empty squash skins with stuffing.
4. Place stuffed squash on baking sheet and cook in oven for 15 minutes until tops are slightly browned and crunchy. Sprinkle with chopped pecans and enjoy hot.

Suggested Side Items: Roasted Salmon with Rosemary and Ginger
Tips: Fresh herbs can be found in the produce section of the grocery store, near the bagged lettuce. Store, wrapped in a paper towel, in a zip-lock baggie. Shopping list: Brown rice Butternut squash Dried cranberries Chopped pecans Fresh rosemary Fresh thyme Fresh sage
Check for: Salt