BLACK "FORBIDDEN" RICE WITH ROASTED BUTTERNUT SQUASH
Steps:
- Heat oven to 400 degrees. Cut butternut squash in half. Remove inner seeds. Drizzle with olive oil. Bake for 40 minutes. Cool. Remove outer skin. Chop butternut squash into 1 inch cubes. Set aside. Bring a medium pot with 3 cups of water and the black rice to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.
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