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Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside.
Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done.
Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion. Stirring frequently, cook for 15 to 20 minutes until squash is fork-tender and starting to brown.
While squash is cooking, place chopped dates and cranberries in a small bowl. Pour hot water over dried fruit until covered. Soak for 15 minutes then drain in a fine mesh colander.
Add soaked fruit, parsley, and seasonings to skillet. Mix thoroughly and turn off the heat.
Place cooked rice in a large bowl. Stir in vegetable mixture.
Add remaining stock (1 1/2 cups) to skillet and turn heat to high. Using a spatula, deglaze the skillet by scraping any brown bits so they dissolve into the stock. Turn off heat and add deglazed stock to rice and vegetable mixture.
Toss rice and vegetables until well mixed. Spoon into your baking dish and cover with aluminum foil.
Bake 30 minutes and keep warm and covered until serving time.