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Stuffed Squash with Brazil Nuts and Pistachios - vegan and gluten-free, perfect for Thanksgiving

Stuffed Squash with Brazil Nuts and Pistachios

 This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner. 

Course Main Course
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil or 1/4 cup water
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 2 cups cooked brown rice
  • 1 cup cooked wild rice
  • 1/3 cup Brazil nut butter
  • 1/4 cup sweetened dried cranberries
  • 2 tablespoons chopped pistachio nuts
  • 2 tablespoons chopped Brazil nuts
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon
  • Salt and ground black pepper
  • 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
  • 1 1/2 cups hot water

Instructions

  1. Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  2. Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities

  3. Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.