Walnut Cranberry Squash “Rice”

October 26, 2008 :: by Ingrid

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.

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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