With just a few simple ingredients, you can create a filling, healthy main dish of roasted butternut squash and onions, over a bed of basmati rice.
Author:Amanda MacArthur
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:Serves 2 to 4 1x
Category:Entrées
Ingredients
Scale
2 8″ butternut squash
1 large yellow onion
3 tbsp walnut oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
pepper to taste
2 tbsp fresh chopped rosemary
1 cup basmati rice
2 tbsp butter
1 cup vegetable broth
Instructions
Preheat your oven to 400 degrees F
Peel your butternut squash, cut off the ends, slice lengthwise, scoop out seeds, then cut into 3/4″ chunks. Peel and cut your onion in quarters, then break apart.
Spread out on a baking sheet, and drizzle with walnut oil.
Sprinkle with garlic powder, paprika, salt, pepper, and rosemary and toss.
Bake for 40 minutes, or until to your desired softness.
While it’s baking, cook your rice. First, rinse your rice until the water is clear. Then, over medium heat, melt butter. Add rice, and let toast for just a minute. Add broth and bring to a simmer, then reduce heat to low and let cook for 15 minutes, or until tender and broth is absorbed. Remove from heat, and keep cover on until squash is ready. When it is, use a fork to fluff the rice, then distribute into your serving bowls.
When squash is ready, stir, and then spoon onto the rice. If you still desire a little sweetness, a little real maple syrup never hurt anybody.
