{"id":14163,"date":"2022-11-23T11:35:51","date_gmt":"2022-11-23T11:35:51","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=14163"},"modified":"2024-12-09T12:44:18","modified_gmt":"2024-12-09T12:44:18","slug":"butternut-squash-stuffed-with-cranberry-rice","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/butternut-squash-stuffed-with-cranberry-rice\/","title":{"rendered":"Butternut Squash stuffed with Cranberry Rice"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’75’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Read this before you start<\/p>\n\t

It’s not a difficult recipe, just give yourself enough time to prepare everything.<\/p>\n\t

Prepare all steps until you put the squash halves in the oven. Keep them in aluminium foil in the fridge.<\/p>\n\t

If you can use an oven at your destination, take with you in aluminium foil.<\/p>\n\t

Necessities<\/p>\n\t

besides regular cooking and frying pans, and cutting knives<\/p>\n\t\t\t\t\"aluminium\n\t

Aluminium foil<\/p>\n\t

Ingredients<\/p>\n\t

6 servings<\/p>\n\t1
\n75 g
\n150 g
\n75 g
\n30 g
\n50 g
\n50 g\n\tButternut squash
\nRice (basmati)
\nSpinach
\nSun-dried tomatoes
\nDried cranberries
\nDried apricot
\nCashews (Johnny Cashew)\n\t1 tea sp
\n1 tea sp
\n10 g
\n1
\n2 cloves\n\tCumin
\nCinnamon
\nFresh thyme
\nOnion
\nGarlic\n\t

Prep<\/p>\n\t

20 min<\/p>\n\t

    \n
  1. Cut the squash in half lengthwise, remove the seeds and hollow out the squash with a spoon until the squash has a good centimeter of flesh left<\/li>\n
  2. Cut scooped out flesh of the squash finely<\/li>\n
  3. Cut sun-dried tomatoes into small strips<\/li>\n
  4. Cut dried apricot finely<\/li>\n
  5. Dice onion and mince garlic<\/li>\n
  6. Tear thyme leaves from the twigs<\/li>\n
  7. Preheat oven to 180\u00b0C<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    25 min + 60 min oven<\/p>\n\t\t\t\t\"pan\n\t

    Saut\u00e9 onion and garlic<\/strong><\/p>\n\t

    ~3 min<\/p>\n\t

    Add cut squash flesh<\/strong><\/p>\n\t

    let the pumpkin soften ~3 min<\/p>\n\t

    Add rice, cumin and 200 ml water<\/strong><\/p>\n\t

    ~5 min<\/p>\n\t

    Add thyme, sun-dried tomatoes, apricot, cranberries and cashews<\/strong><\/p>\n\t

    mix well<\/p>\n\t

    Add spinach<\/strong><\/p>\n\t

    until it has wilted ~3 min<\/p>\n\t

    Add cinnamon<\/strong><\/p>\n\t

    season with salt and pepper and mix well<\/p>\n\t

    Bring to boil again and add water if needed<\/strong><\/p>\n\t

    add a little (100 ml) more water if rice isn’t done yet ~5 min<\/p>\n\t

    In the meantime, brush the inside of the squash halves with olive oil<\/strong><\/p>\n\t

    sprinkle with salt and pepper<\/p>\n\t

    Fill the squash halves with rice mix<\/strong><\/p>\n\t

    use all filling, don’t worry about overfilling<\/p>\n\t

    Wrap the squash halves in aluminium foil<\/strong><\/p>\n\t\t\t\t\"oven\"\n\t

    Bake squash in the oven<\/strong><\/p>\n\t

    ~45 min at 180\u00b0C<\/p>\n\t

    In the meantime, prepare the salad<\/strong><\/p>\n\t\t\t\n\t\t\t\t\t\t\tOpen recipe\n\t\t\t<\/a>\n\t

    Open up the aluminium foil around the squash and put back in the oven<\/strong><\/p>\n\t

    ~15 min more at 180\u00b0C<\/p>\n\t

    Cut each halve in 3 pieces and serve with the salad<\/strong><\/p>\n\t\t\t\t\"waves\n\t

    Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!<\/p>\n

    As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.<\/p>\n

    Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

    A real eye-catcher full of wintery flavours. Roasted butternut squash is delicious by itself but filled with the sweet and nutty flavours of the rice it turns into a festive Christmas meal. Even though there are various steps it is not a difficult recipe to make. You could prepare the squash a day before and then roast it on Christmas day.<\/p>","protected":false},"author":22,"featured_media":14483,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[267,89,268,74,229,265,186,220,177,227],"class_list":["post-14163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-chili-flakes","tag-mustard","tag-pear","tag-potatoes","tag-pumpkin-seeds","tag-radish","tag-rocket","tag-rocket-salad","tag-spring-onions","tag-yoghurt"],"yoast_head":"\nButternut Squash stuffed with Cranberry Rice - Fork Ranger<\/title>\n<meta name=\"description\" content=\"A real eye-catcher full of wintery flavours. 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