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Walnut Cranberry Squash “Rice”

(recipe, Carrie Stewart)

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Ingredients

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

Steps

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.