The Story & Intro
When the weather starts to cool down here in Crete, my kitchen fills with the comforting smell of roasted vegetables and spices. That’s when I always think of my grandmother, who used to roast squash with olive oil and herbs straight from her garden. She never wasted a single ingredient even the seeds were toasted and sprinkled with sea salt.
This stuffed butternut squash with cranberry rice brings back those memories every time. The sweetness of the squash, the tartness of dried cranberries, and the earthiness of rice and herbs make this dish feel like a warm hug. It’s the perfect mix of Greek simplicity and cozy fall flavors.
I love making this when friends come over it’s beautiful to look at and easy to prepare. Plus, it’s vegetarian, nourishing, and full of texture. The stuffed butternut squash recipe also makes a stunning centerpiece for holiday tables or weekend dinners. You can serve it as a main dish or a side for roast meats.
Cooking for me isn’t about perfection it’s about joy. My kitchen often looks like a playful mess of herbs, rice, and olive oil splashes, but that’s how I know love is happening! ❤️
Whether you’re new to cooking or a seasoned home chef, this stuffed butternut squash with cranberry rice is simple enough for anyone to make. With a few fresh ingredients and some good olive oil (always!), you’ll have a dish that’s wholesome, delicious, and guaranteed to impress.
Ingredients
For the roasted butternut squash:
- 2 medium butternut squashes (halved lengthwise, seeds removed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
For the cranberry rice filling:
- 1 cup long-grain rice (or brown rice for a heartier texture)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dried cranberries
- ¼ cup chopped walnuts or pecans
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Optional toppings:
- Crumbled feta cheese
- Pomegranate seeds
- Fresh mint leaves
Step-by-Step Instructions
Step 1: Roast the squash
Preheat your oven to 400°F (200°C).
Brush the cut sides of each squash with olive oil and sprinkle with salt, pepper, and thyme. Place them cut side down on a parchment-lined baking sheet. Roast for about 40–45 minutes, until tender and lightly caramelized.
Step 2: Cook the rice
While the squash roasts, heat olive oil in a medium pan over medium heat. Sauté the onion until translucent, about 3–4 minutes. Add minced garlic and cook for another 30 seconds. Stir in the rice and toast it lightly for 1 minute to bring out its nutty flavor.
Step 3: Add the broth and flavor
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked (12–15 minutes for white rice, 30–35 for brown). Once cooked, fluff with a fork.
Step 4: Mix in the good stuff
Stir in the dried cranberries, chopped nuts, parsley, cinnamon, and honey if using. Taste and adjust with salt and pepper.
Step 5: Stuff the squash
Once the squash halves are roasted and tender, carefully flip them over. Use a spoon to make a shallow “bowl” in the center by scooping a bit of flesh out. Mix that scooped squash into your rice filling for extra flavor.
Step 6: Bake again
Fill each squash half generously with the cranberry rice mixture. Place them back in the oven for another 10–15 minutes to let the flavors meld and the tops get slightly golden.
Step 7: Garnish & serve
Top with crumbled feta cheese, pomegranate seeds, or mint leaves for a fresh touch. Serve warm and enjoy the perfect harmony of sweet, savory, and nutty flavors!
Serving Suggestions
This stuffed butternut squash with cranberry rice makes a beautiful vegetarian main dish for Thanksgiving or a cozy Sunday dinner. Pair it with a crisp green salad, a drizzle of lemony yogurt sauce, or even roasted chicken if you want a complete meal.
It’s also great for meal prep the filling can be made a day ahead, and the squash reheats beautifully.
💛 Recipe Card
🕒 Time:
Prep: 15 mins | Cook: 60 mins | Total: 1 hr 15 mins
🧂 Ingredients:
Butternut squash, rice, cranberries, nuts, onion, garlic, olive oil, herbs, spices
👩🍳 Instructions:
- Roast squash halves with oil and thyme.
- Cook rice with onion, garlic, and broth.
- Stir in cranberries, nuts, parsley, cinnamon.
- Stuff squash and bake again.
- Garnish and serve warm.
💡 Notes:
- Swap walnuts for almonds for extra crunch.
- Add feta or goat cheese for creaminess.
- Use quinoa instead of rice for a gluten-free version.
🍽️ Nutrition (per serving):
Calories: 380 | Protein: 6g | Fat: 14g | Carbs: 58g | Fiber: 6g
Conclusion
Every time I make this stuffed butternut squash with cranberry rice, it reminds me of the balance my grandmother taught me between simplicity and creativity. The bright cranberries bring life to the comforting squash, while the herbs and olive oil whisper of Crete.
Cooking is love made visible and this dish is proof that a simple meal can make a table feel like home. Whether you’re cooking for family or just yourself, take a moment to enjoy the smells, the colors, and the joy that food brings to life.
✨ 100-Word Short Story + Recipe
When fall arrives in Crete, I remember my grandmother roasting squash with olive oil and thyme. This stuffed butternut squash with cranberry rice blends her tradition with a sweet twist earthy rice, tart cranberries, and crunchy walnuts. Roast the squash until tender, fill it with fragrant rice cooked with onion, garlic, and broth, then bake it again for flavor. Top with feta or pomegranate for color and freshness. It’s a simple, cozy recipe that tastes like comfort and love. Perfect for sharing around the table or enjoying quietly with a glass of wine. 🍷