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Walnut Cranberry Squash “Rice”

(recipe, Carrie Stewart)

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  1. 1 small butternut squash [about 1 pound], peeled, seeded, and cut into 2-inch cubes
  2. ½ small yellow onion, about ½ cup, chopped
  3. 1 Tbsp. cumin seeds
  4. 1 Tbsp. coriander powder
  5. ½ cup cilantro leaves, chopped
  6. 1 cup dried cranberries
  7. 1 cup walnuts, crushed
  8. 2 tsp. sea salt


  1. Put small batches of cubed squash in a food processor and process into small pieces.
  2. Put processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt and mix well.
  3. Will keep for two days in the fridge.