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.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
- 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.
- 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.
- Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
- 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 Facts : Calories 152.2 calories, Carbohydrate 27.7 g, Fat 3.8 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 2 g
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