Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.
Wild Rice with Roasted Butternut Squash
Recipe By Faigy Grossman
- Cooking and Prep: 1 h 10 m
- Serves: 6
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No Allergens
Ingredients (12)
Rice
Dressing
Garnish
Butternut Squash
Start Cooking
For the Rice
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Cook rice in boiling, salted water according to package directions.
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Drain, and spread out on a lined baking sheet to cool.
For the Squash
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Meanwhile, preheat oven to 450°F (230°C).
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Cube butternut squash and toss with oil and spices. Roast on lined baking sheet until golden brown and tender, about 20–30 minutes.
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Remove from heat and allow to cool.
Serve
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Combine rice with oil, lemon juice, honey, onion or scallions, and parsley.
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Add in squash and toss gently until well combined.
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Serve hot. Garnish with pomegranate seeds right before serving.
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Wild Rice with Roasted Butternut Squash
Great
This is YUM. I added salt at the end. I also subbed a mixture of bulgur and white rice for the wild rice as I did not have. -
Wild Rice with Roasted Butternut Squash
How a diabetic could enjoy this wonderful recipe
My husband is diabetic - only a bit but it is enough. I would love to make this recipe but I try to avoid using any sweetener at all. I want to try it for the Yomim Tovim when I relax my strict standards a bit - it is Yom Tov after all but how could this be delicious year round - my husband cannot tolerate any sharp spices and I want it to be tasty. I just recently read how beneficial butternut squash is and I would love to add it to my repertoire of recipes. Thank you very much for this wonderful site with such delicious recipes Mrs. Messinger
Please
Log in to post a review How'd it turn out? Write a review.
-
Wild Rice with Roasted Butternut Squash
Great
This is YUM. I added salt at the end. I also subbed a mixture of bulgur and white rice for the wild rice as I did not have.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Wild Rice with Roasted Butternut Squash
How a diabetic could enjoy this wonderful recipe
My husband is diabetic - only a bit but it is enough. I would love to make this recipe but I try to avoid using any sweetener at all. I want to try it for the Yomim Tovim when I relax my strict standards a bit - it is Yom Tov after all but how could this be delicious year round - my husband cannot tolerate any sharp spices and I want it to be tasty. I just recently read how beneficial butternut squash is and I would love to add it to my repertoire of recipes. Thank you very much for this wonderful site with such delicious recipes Mrs. Messinger
