Stuffed Squash with Brazil Nuts and Pistachios

This recipe from Robin Robertson‘s Nut Butter Universe makes a great main dish for Thanksgiving. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results. Different nuts of your choice may be substituted for the Brazil nuts and pistachios. Top with your favorite brown gravy.



  • 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 (or almond butter)
  • 1/4 cup sweetened dried cranberries
  • 3 tablespoons chopped pistachio nuts (or other nut)
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon
  • Salt and freshly ground black pepper
  • 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
  • 1 1/2 cups hot water



  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, nut butter, cranberries, pistachios, 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.

Serves 4


From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.


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