Rice with Roasted Butternut Squash and Dried Cranberries

3.60 from 10 votes

This Rice with Roasted Butternut Squash and Dried Cranberries is a delicious side dish that is great for the holidays.

Prep Time10

Cook Time12

Total Time22

Course: Lunch, Side Dish

Cuisine: American

Keyword: cranberries, rice, roasted butternut squash

Servings: people

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.