Ingredients

How to make it

  • Preheat oven to 425 degrees
  • Brush olive oil onto cut squash Season with salt and pepper and place on a cookie sheet.
  • Cook in the oven until fork tender.
  • When finished remove squash from the oven and let cool.
  • Using a spoon, scoop out pulp from the squash leaving about ¼-inch edge.
  • This will be used as a baking and serving dish.
  • Lower oven to 350 degrees
  • In a large pan melt butter and caramelize onions.
  • Next, add the cooked rice squash and lemon juice.
  • Stir to break up squash pulp.
  • Next, add the cranberries and parsley and mix well.
  • Divide the mixture among the squash shells place on a cookie sheet and roast until heated through.
  • Serve Immediately.

Reviews & Comments 3

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  • cmelanie 4 years ago
    I don't see onions or lemon juice on the ingredient list. HOw many?
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    " It was excellent "
    juels ate it and said...
    This does sound delicious! I love the way it is prepared and served! 5 forks, and thanks for sharing!
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    " It was excellent "
    shine ate it and said...
    Hi Michael!

    Saw the butternut on the title, and thought I would take a peek. Nice combination -- I love butternut squash, basmati rice is my favorite, and dried cranberries are addictive!
    I'm going to have to try this when the squash comes of age in the garden.

    Thanks for sharing, Michael.

    Best wishes,
    Ray
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