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Butternut Squash & Cranberry Brown Rice

IMG_20171213_165904This is a healthy dish for the new year. It can be made with couscous or brown rice.
  • 4 cups peeled and diced butternut squash
  • 1 Tablespoon + 2 teaspoon olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 5 oz. dried cranberries about 1 cup
  • 2 cups water
  • 2 cups cooked brown rice according to package directions and add in 1 tablespoon oil and salt to taste or 2 cups couscous following directions below
  • 2/3 cup sliced almonds, toasted
  • 1/3 cup diced celery
  • zest of 1 lemon
  • 4 tablespoons lemon juice  (about 2 lemons)
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Medium bowl
  • Small bowl
  • Medium saucepan if making couscous
  • Baking sheet
  • Fork
1.  Preheat oven to 400°.  In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place on baking sheet.  Bake for about 15 minutes or until tender.
2.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for one minute. Drain.
3.  In a medium saucepan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff with a fork and allow to cool for 10 minutes.
4.  In a large bowl, combine the couscous (rice), butternut squash, cranberries and remaining ingredients.  Serve at room temperature.


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