For the Rice
Cook rice in boiling, salted water according to package directions.
Drain, and spread out on a lined baking sheet to cool.
Directions
For the Squash
Meanwhile, preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Cube butternut squash and toss with oil and spices. Roast on lined baking sheet until golden brown and tender, about 20–30 minutes.
Remove from heat and allow to cool.
Serve
Combine rice with oil, lemon juice, honey, onion or scallions, and parsley.
Add in squash and toss gently until well combined.
Serve hot. Garnish with pomegranate seeds right before serving.
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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.
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