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.
.jpg "Oven-Baked Risotto")
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