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Cranberry Rice Stuffed Butternut Squash

Michael Symon
  • 120 minutes
  • Serves

INGREDIENTS

2

Butternut squash, medium

1/2 cup

Cranberries, dried

1/3 cup

Mint, leaves

1 cup

Brown rice

2 tbsp

Brown sugar, light

1/4 cup

Olive oil

3/4 cup

Pistachios

1

Parmigiano reggiano cheese, grated

2 cups

Water