Fall Harvest Squash Rice

Happy Autumn everyone!!
I love this time of year for so many reasons. I love the crisp fall air and the surprise flashback to summer warm days. The leaves change their colors to magnificent reds, yellows, oranges and even purples. Even though I grew up in New England and have seen many fall seasons, the changes that come with fall never cease to amaze me.

Apples, pumpkins and winter squash, oh my!! The food, oh the food of fall is not to be underestimated. The bounty that comes with this season is so different than summer and yet just as abundant!

My boys and I went to a dear friends house last night to celebrate the arrival of fall. Cornhusk dolls were part of the festivities and they were so much fun to make. A friends daughter came over to sit by me and helped teach me how to put angel wings on my doll and then she made a crown for my doll. So sweet!! Her doll still came out way better than mine, of course.

After the crafts and outside celebrations, we all went inside to share a meal together. I brought one of favorite recipes that really celebrates the fall harvest from Ani Phyo’s Ani’s Raw Food Kithcen recipe book. She titles it Walnut Cranberry Squash “Rice”. It is really yummy, but I was blown away by how well received this dish was by everyone including some who have dabbled in raw foods before and some like the “bat fairie” from My Everyday Magic that are a little more wary of raw foods. A couple people made sure I knew, several times, they want the recipe, like pronto! So, here’s to you!!!

Fall Harvest Squash Rice

  • 1 small butternut squash, about 1 lb peeled, seeded and cut into 2 inch cubes
  • 1/2 small yellow onion
  • 1 TBS cumin seeds
  • 1TBS corriander powder
  • 1/2 cup cilantro leaves, chopped
  • 1 cup dried cranberries
  • 1 cup walnuts, crushed
  • 2 tsp salt
  1. Put small batches of cubed butternut squash in a food processor and process into small pieces
  2. Put procesed squash in a large bowl and add remaining ingredients
  3. mix well
  4. will keep in fridge for a couple days

Seriously, this recipe is so easy to make. I didn’t have cumin seeds on hand, so I just used poedered cumin. I also add a bit more cilantro as I just love it! This is definately a recipe to double! Also, it is the type of recipe that is very forgiving with measurements and lends well to adding in your own personal touch. Keep this one for your next harvest party or to liven up your Thanksgiving table. Enjoy!!

Comments

  1. says

    Thank you, thank you, Sabrina!!!
    The Sparkle Fairy and Bat Fairy thank you from the bottom of our hearts (and wings!). It was soooooo delicious!!!!!!!!!!

  2. Sabrina says

    It looks beautiful on a fall table and I do love when a dish gets such rave reviews! Everybody make sure to go over and check out or better yet…post..on my everyday magic! It’s a beautiful thing!!

  3. Rachel says

    Hey!! Thats my signature dish!!! Everyone always loves that one!! I brought it to my in-laws once….and wer’e putting the food out and i noticed my squash dish wasn’t there!! My mother-in-law had out it in the OVEN!!!! I had said it was a RAW dish and she thought she would cook it for us!!! It was only in for a few minutes…but I get a good laugh out of it!!

  4. Mishamarie says

    Rachel, if you make it for me I promise i won’t bake it 😉

    I have acorn squash growing in my yard(not in my garden.) A fairy must have moved the seed from my compost! because i did not plant it. anyhow, now i have something special i can make with it : )

    thank you!