Roasted Butternut Squash Filled with Jasmine Rice & Cranberries
Prep time
Cook time
Total time
Butternut squash is a wonderful side dish, but filled with a hearty stuffing of rice, squash and cranberries, it is a meal in itself.
Recipe type: Side
Serves: 2
  • 1 medium butternut squash (about 1½ pounds), halved lengthwise and seeds removed
  • ½ cup small cubed butternut squash
  • 2 tablespoons vegan butter
  • 1 tablespoon vegan butter, melted
  • ½ yellow onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 cup cooked jasmine rice (you can also use brown rice)
  • ¼ cup dried cranberries, chopped
  • ⅛ cup yellow raisins
  • 2 teaspoons of chopped fresh sage
  • 2 tablespoons of chopped fresh parsley
  • 3 teaspoons of cinnamon (divided)
  • 3 tablespoons of maple syrup (divided)
  • Salt & Fresh Ground Black Pepper
  • Veggie broth (if needed)
  1. Preheat the oven to 350 degrees F.
  2. To prepare the squash: In a shallow baking pan, arrange the squash cut side up. Add enough water to fill the pan to a depth of ½ inch. Drizzle the squash with 4 teaspoons of maple syrup and sprinkle with 2 teaspoons of ground cinnamon. Cover and bake for approximately 30 minutes or until just fork tender.
  3. Steam the cubed butternut squash for 5-10 minutes until tender but still firm.
  4. Meanwhile, melt the vegan butter in a large non-stick pan over medium heat. Add the onion and celery, season with salt and pepper and cook until just softened, about 5 minutes. Add the cubed butternut squash and cook another minute. Remove from heat.
  5. In a large bowl combine the cooked rice, cooked onions & celery, squash, cranberries, raisins, sage, parsley, 1 teaspoon cinnamon and 1 tablespoon maple syrup. Season with salt and pepper. If needed, add a little veggie broth to moisten and hold together.
  6. Taste and add more parsley and sage if needed. I like lots.
  7. Divide the rice filling among the roasted squash halves and drizzle with melted vegan butter. Return to oven. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is hot. (approximately another 10-15 minutes)
Recipe by Ordinary Vegan at