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Rice with Roasted Butternut Squash and Dried Cranberries_-4

Rice with Roasted Butternut Squash and Dried Cranberries

This Rice with Roasted Butternut Squash and Dried Cranberries is a delicious gluten-free and vegan side dish that is great for the holidays. 
Course Side Dish
Cuisine American
Keyword gluten-free, healthy, lunch, side dish, Special Diet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 295kcal



  • Preheat oven to 350 degrees.
  • In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.
  • Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes.
  • Heat 1 tbsp in a pan over medium heat.
  • Add the onion and garlic. Cook until onions are translucent, about 6-8 minutes.
  • Add spinach and cook for about 2-3 minutes.
  • In the same pan, where is the spinach mixture, add the roasted squash, cooked rice, and cranberries.
  • Stir everything very well and garnish with fresh green onions.


  • You can buy pre-diced butternut squash. If you have trouble cutting yours, you can microwave the squash before cutting it open.
  • Try to find dried cranberries with no added sugar.
  • You can add some nuts or seeds are an extra crunchy texture. 
  • To store: You can store leftovers in an airtight container in the fridge for up to 4 days.
  • To reheat: Reheat leftovers in the microwave.
  • To freeze: Freeze any leftovers in a freezer-safe airtight bag for up to 3 months. Thaw before reheating.


Serving: 1/4 | Calories: 295kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 64mg | Potassium: 580mg | Fiber: 4g | Sugar: 4g