Rice with Roasted Butternut Squash and Dried Cranberries_-4

Rice with Roasted Butternut Squash and Dried Cranberries

Yield: 4 people
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
This Rice with Roasted Butternut Squash and Dried Cranberries is a delicious gluten-free and vegan side dish that is great for the holidays. 
Print Recipe
4.41 from 5 votes


  • 3 cups butternut squash — diced
  • 2 tbsp + 1 tbsp extra virgin olive oil
  • 1 tsp dry parsley
  • Salt and ground black pepper
  • ½ cup onions — diced
  • 1 garlic clove — minced
  • 4 cups spinach
  • 4 cups cooked rice
  • ½ cup cranberries
  • Green onions for garnishing


  1. Preheat oven to 350 degrees.
  2. In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.
  3. Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes.
  4. Heat 1 tbsp in a pan over medium heat.
  5. Add the onion and garlic. Cook until onions are translucent, about 6-8 minutes.
  6. Add spinach and cook for about 2-3 minutes.
  7. In the same pan, where is the spinach mixture, add the roasted squash, cooked rice, and cranberries.
  8. Stir everything very well and garnish with fresh green onions.
Course: Side Dish
Cuisine: American
Keyword: gluten-free, healthy, lunch, side dish, Special Diet, vegan, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 295, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 64mg, Potassium: 580mg, Carbohydrates: 52g, Fiber: 4g, Sugar: 4g, Protein: 5g

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