Balsamic Roasted Fennel And Acorn Squash Rice Casserole Recipe

Name: Balsamic Roasted Fennel And Acorn Squash Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges; 1 large fennel bulb - trimmed, cored and cut into 8 pieces; 2 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 3 cloves garlic, minced; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 (6 ounce) box UNCLE BEN'S(R) Basmati Medley Savory Herb; 2 teaspoons chopped fresh parsley

Servings: persons

1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges
1 large fennel bulb - trimmed, cored and cut into 8 pieces
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (6 ounce) box UNCLE BEN'S(R) Basmati Medley Savory Herb
2 teaspoons chopped fresh parsley

1
Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
2
Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
3
Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
4
Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
5
Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges, 1 large fennel bulb - trimmed, cored and cut into 8 pieces, 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, and more.

Yes, Balsamic Roasted Fennel And Acorn Squash Rice Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Fennel And Acorn Squash Rice Casserole

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