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November 18, 2014

Cornucopia Stuffed Squash

The Nut Butter Cookbook by Robin Robertson

  • Not just a pretty entrée: This stuffed squash is delicious served at festive holiday meals. Robin Robertson

Serves 4

1 tablespoon olive oil or ¼ cup (60ml) water
1 yellow onion, minced
2 cloves garlic, minced
2 cups (450g) cooked brown rice
1 cup (225g) cooked wild rice
⅓ cup (75g) almond butter (or your favorite nut butter)
¼ cup (60g) sweetened dried cranberries
2 tablespoons chopped pistachios
2 tablespoons chopped Brazil nuts or slivered almonds
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
1 large winter squash, halved and seeded (such as buttercup or kabocha)
1½ cups (340ml) hot water

Preheat the oven to 350 F (175 C). Heat the oil or water in a large skillet over medium heat. Add the onion and cover and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cooked rice, wild rice, nut butter, cranberries, nuts, parsley and tarragon and add salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.

Place the squash halves in a baking dish with the stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1½ hours.

(Recipe adapted from The Nut Butter Cookbook by Robin Robertson ©2014. Used with permission.)


All figures are per serving (assumes 4 servings).

Calories: 478Fat: 19 g 
Carbs: 68 g
Fiber: 7 g
Protein: 10 g
Sodium: 154 mg

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