Delicious Living
  • 1 small butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 pound)
  • 1/2 small yellow onion (about 1/2 cup)
  • 1 tablespoon cumin seeds
  • 1 tablespoon ground coriander
  • 1/2 cup chopped fresh cilantro leaves
  • 1 cup dried cranberries
  • 1 cup walnuts, crushed
  • 2 teaspoons (sea salt)

Walnut Cranberry Squash "Rice"

Ani Phyo | Delicious Living
  • Serves: 4 people

This isn’t rice at all, but rather a seasonally inspired, raw side dish that features squash processed into rice-like pieces. Use plain dried cranberries or cranberries sweetened with juice instead of sugar. If cranberries are hard to find, you can use raisins or dates instead.

  1. Put small batches of cubed squash in a food processor and process into small pieces. Transfer to a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnuts, and salt and mix well. Will keep for two days in the fridge.


From Ani's Raw Food Kitchen by Ani Phyo (Da Capo Lifelong, 2007).  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Photo by Ede Schweizer.

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