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From the book Ani’s Raw Food Kitchen by Ani Phyo. Reprinted by arrangement with the Perseus Books Group. Copyright (c) 2007.

For those of you who are looking for an easy, delicious raw vegan recipe that works as a main dish, side dish, and is perfect for a holiday themed menu, this one if for you.

The vibrant orange color of butternut squash mixed with the gorgeous green leaves of cilantro, deep dark cranberries, creamy white onions, and the earthy brown hues of walnut and the spices make a beautiful presentation.

Some of you might shy away from working with this squash, but don’t. The hard outer skin is easy to peel using a common kitchen tool, a vegetable peeler. I begin by cutting off the top and bottom end and then using a vegetable peeler, peel from the top down to the beginning of the bulbous end. I generally peel twice in the same spot to get to the ripe orange flesh. When I have worked my way round the top end, I begin peeling off the outer skin from the bulbous end and then I cut the butternut in half. You can cut it in half lengthwise or widthwise at the point where the top and the bulbous ends meet. Scoop out the seeds and fibers (save for another use or discard) from its cavity; then make cubes of the squash.

This raw rice recipe is delicious. I made it this morning to have for lunch. I really enjoyed my bowl full. Each fork full provides a nice crunch and the mix of flavors is wonderful.

Walnut Cranberry Squash “Rice”

This is a great recipe to make ahead. Bring it to a raw potluck or as a raw contribution to a traditional holiday themed meal.

In Ani’s book, she suggests using raisins and dates if cranberries aren’t available or hard to find. I didn’t have cumin seeds on hand so I used cumin powder to substitute. Also, if you aren’t a fan of cilantro, use fresh parsley in its place.

1 small butternut squash [about 1 pound], peeled, seeded, and cut into 2-inch cubes
½ small yellow onion, about ½ cup, chopped
1 tablespoon cumin seeds
1 tablespoon coriander powder
½ cup cilantro leaves, chopped
1 cup dried cranberries
1 cup walnuts, crushed
2 teaspoons sea salt

Put small batches of cubed squash in a food processor and process into small pieces.

Put processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt and mix well.

Will keep for two days in the fridge.

Makes 4 servings

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8 Comments so far

  1. Zara on October 26, 2008 Sunday, 2:56 pm

    Hum, this recipe sound interesting. I am going to try it.

  2. Alexismichelle on October 26, 2008 Sunday, 3:52 pm

    I LOVE this recipe!!!! As with most of Ani’s recipes, it’s simple to prepare, and absolutely delicious. I serve it to non- raw foodies all the time, and they love it as well.

  3. earthmother on October 26, 2008 Sunday, 7:45 pm

    I actually made this last weekend for a potluck. Doubled the recipe. The crowd went wild, and they were not even raw foodies!

    I LOVE this recipe because not only is it delicious, but it’s sooooooo simple to prepare.

  4. debbie on October 29, 2008 Wednesday, 2:30 pm

    perfect for ‘turkey day” thanks Ingrid!
    deb xoxoxo

    Deb – It is a delicious recipe perfect as part of a holiday feast.

  5. Heather Maples on February 22, 2009 Sunday, 1:56 pm

    I made this for a meetup group rawfood potluck I went to on Saturday. It is delicious. I had no idea raw butternut squash could taste so magnificent. Everyone loved it and I pointed them in the direction of your blog.
    Thanks!
    ~Heather

    Hi Heather – Oh yes, raw butternut squash is delicious. I really enjoy this recipe from Ani Phyo too. I’ve made it numerous times. Thank you for stopping by and your support is much appreciated.

  6. Diane Stephenson on January 13, 2010 Wednesday, 8:26 pm

    This sounds interesting. I’ve never eaten raw squash. I have printed it out so I can give it a try – after I buy my groceries.

    When I cut up squash or turnip I slice it first into 1″ slices, remove the seeds in each slice then peel. It’s much easier than trying to peel it whole. I use this method with pineapple, too – slice it, store it then peel each piece as I need it. Much quicker, too.

  7. Living Healthy in the Real World » Blog Archive » Book Review and Giveaway: “Core Performance Women” by Mark Verstegen and Pete Williams on January 15, 2010 Friday, 3:58 am

    [...] Walnut cranberry squash “rice”: I swapped raisins for cranberries, added chopped crimini mushrooms, and omitted the cilantro. I [...]

  8. Jenna Lee on March 16, 2010 Tuesday, 8:23 pm

    I just had it and it was amazing!!!
    This could turn anyone raw.

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