- 15 minutes
- 25 minutes
- Preheat the oven to 400 degrees. Peel and dice the butternut squash, toss in 1 teaspoon of the olive oil, a pinch of salt, and bake for 20-25 minutes or until tender.
- In the meantime, cook rice to package directions and, while simmering, prepare the onion mixture. Heat the remainder of the oil over medium-high heat and add onions and a pinch of salt, sautéing until tender. When onions are translucent, add garlic, ginger and almonds and stir, cooking until almonds are toasted slightly.
- Remove from heat and place in a serving bowl with the rice and squash. Add the salt, crushed red pepper, cumin, lemon and orange juice, parsley and cranberries and stir until combined. Serve warm or enjoy cold as leftovers the next day.