The smoky, citrusy undertones of cumin lend a nice warmth without being overwhelming.
Buy squash that does not sound hollow.
Can You Make Stuffed Butternut Squash In Advance?
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Keep the rice in an airtight container.
Proceed with rest of the recipe as written.
Leftovers can be stored in refrigerator and reheated in oven or microwave.
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Arrange squash cut sides down on a large rimmed baking sheet.
Bake until tender, 40 to 45 minutes, rotating pan from front to back halfway through.
Scoop out squash:
Remove from oven.
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Carefully turn squash over, and let stand 15 minutes.
Keeping squash halves on baking sheet, scoop out and discard seeds with a spoon.
Leaving a 1/2-inch border, scoop flesh from neck portion of each squash; cut into 1/2-inch cubes.
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Transfer to a medium bowl.
Reduce heat to low; cover and cook until rice is cooked through, about 45 minutes.
Remove from heat; let stand, covered, 10 minutes.
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Fluff rice with a fork.
Cover and set aside.
Cook vegetables:
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium.
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Stir in garlic, cumin, black pepper, and remaining 1 teaspoon salt.
Cook, stirring constantly, until fragrant, about 30 seconds.
Stir in cooked rice and roasted squash cubes.
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Remove from heat; stir in cranberries and pumpkin seeds.
Transfer to a platter, and garnish with cilantro.
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Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox
Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox
