I’m baaaack! I had an incredible time in San Francisco and ate many wonderful meals, including an 11 course Chinese banquet and at least 3 different flavors of wedding cake. But then I came home to an empty refrigerator, and things went downhill quickly. Trust me, it was nothing to blog about.
This was my first truly home cooked meal in almost 2 weeks, and it was so good. I picked up some fresh cranberries, but I wanted to make something different than cranberry sauce. A short while later, I found this recipe (scroll down the page) and decided to go for it. I liked the different textures, and the balance of sweet squash, tart cranberries, and spicy pepper. It’s hearty enough for a vegetarian main dish, but could be a side dish for chicken or pork as well.
While I did use fresh cranberries, you might be surprised to find that I used frozen butternut squash. Yes, this is squash season in New England, but I still needed to take a shortcut to make this meal happen. With about 7 weeks left in the semester, I’ll take whatever shortcuts I need to put a warm meal on the table.
Butternut Squash and Cranberry Brown Rice
1 T canola oil
2 Vidalia onions, diced
1 jalapeno pepper, deseeded and diced
20 oz. butternut squash cubes
1 c. fresh cranberries
1/2 c. vegetable broth
1 1/2 c. diced celery
2 c. cooked brown rice
1/2 t salt
1/2 t pepper
Heat oil in a large frying pan. Add onions and pepper, and saute for 10-15 minutes until lightly brown. Add squash, cranberries, and broth. Cover and simmer for 20 minutes. Remove cover and stir in celery, rice, salt, and pepper. Mix thoroughly and serve.
-Adapted from the Vegetarians of Washington