This is a wonderful hearty winter raw food entree.  I recommend that you make it a couple hours, to a day ahead of time to let the flavors blend.  Give it a try and let me know what you think of this delicious raw food recipe.

Raw Butternut Squash Cranberry Cous Cous
Serves 6
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
229 calories
33 g
0 g
12 g
4 g
1 g
160 g
794 g
16 g
0 g
10 g
Nutrition Facts
Serving Size
160g
Servings
6
Amount Per Serving
Calories 229
Calories from Fat 96
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 794mg
33%
Total Carbohydrates 33g
11%
Dietary Fiber 5g
19%
Sugars 16g
Protein 4g
Vitamin A
226%
Vitamin C
40%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-5 cups butternut squash, peeled, seeded, and cubed
  2. 1/2 cup yellow onion
  3. 1 tablespoon coriander powder
  4. 1 tablespoon cumin seeds
  5. 1/2 cup cilantro, chopped
  6. 1 cup dried cranberries
  7. 1 cup walnuts, crushed
  8. 2 teaspoons sea salt
  9. freshly ground pepper, to taste
Instructions
  1. Put small batches of the cubed squash in a food processor with S-blade and process into small cous cous size pieces. Place processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt. Season with pepper to taste. Mix well and enjoy.
Adapted from Ani's Raw Food Kitchen
beta
calories
229
fat
12g
protein
4g
carbs
33g
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Adapted from Ani's Raw Food Kitchen
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