Smashed Butternut and Rice
Prep time
Cook time
Total time
Smashed cooked butternut squash, wild rice, white rice and dried cranberries combine with a little sugar and spices to make a delectable vegetarian medley.
Recipe type: Vegetarian side dish
Cuisine: American
Serves: 6 servings
  • One whole butternut squash, about 3 to 4 pounds
  • ⅓ cup uncooked wild rice
  • 1 and ½ cup cooked white rice
  • ⅓ cup dried cranberries (or Craisins)
  • 1 Tablespoon plus 1 teaspoon brown sugar
  • ¼ teaspoon each dried ground ginger and garam masala (other good spice substitutions include cinnamon, cardamom, curry, allspice, and/or netmeg. Whichever spice you use, keep total spices to no more than ½ teaspoon)
  • Salt and pepper to taste
  1. Start cooking wild rice according to directions.
  2. If you don't already have white rice cooked, then also start cooking it according to directions.
  3. Meanwhile, carefully cut about 15 slits into butternut squash, pushing the knife deep enough to reach the inner seed cavity of the squash.
  4. Place squash on microwave safe dish and cook uncovered on medium high for 25 minutes until squash skin is blistered and cracked and entire squash is super soft.
  5. Before wild rice is finished and drained, spoon a little of the boiling water from pan and pour over dried cranberries, to plump them. Drain cranberries after about five minutes.
  6. Drain wild rice and set aside.
  7. Remove cooked butternut squash from microwave and cool slightly.
  8. Cut butternut squash (it should cut easily with a butter knife), remove seeds from cavity, and remove peel.
  9. Place loose chunks of squash in large bowl and combine with cooked wild rice, white rice,and dried cranberries, brown sugar and spices. Gently smash any bigger chunks of squash so that ingredients are fully incorporated.
  10. Add salt and pepper to taste.
  11. Serve warm, at room temperature, or cold.
Recipe by GINGER WROOT at