Balsamic Roasted Fennel and Acorn Squash Rice Casserole
Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN’S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
Step: 2
Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
Step: 3
Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
Step: 4
Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
Step: 5
Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.
NUTRITION FACT
Per Serving: 152 calories; protein 3.2g; carbohydrates 27.7g; fat 3.8g; sodium 409.4mg.
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