Ingredients

The following ingredients have 4 Servings
  • 2 butternut squash (halved lengthwise)
  • 4 tbsp olive oil (divided)
  • Salt and freshly ground black pepper
  • 1 red bell pepper (chopped)
  • 1 package (12 oz/375 g frozen brown rice, thawed)
  • 3/4 cup roasted pistachios or almonds (coarsely chopped)
  • 1/2 cup finely chopped green onions
  • 1/3 cup chopped dried cherries
  • 1 tsp ground cinnamon
  • 3/4 tsp ground cumin

Instruction

  • Preheat oven to 400°F (200°C)
  • 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil or parchment paper
  • Using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp (30 mL) oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
  • Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
  • Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
  • Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.