Black "Forbidden" Rice With Roasted Butternut Squash

1. 1

   Heat oven to 400 degrees.

2. 2

   Cut butternut squash in half. Remove inner seeds. Drizzle with olive oil.

3. 3

   Bake for 40 minutes. Cool. Remove outer skin. Chop butternut squash into 1 inch cubes. Set aside.

4. 4

   Bring a medium pot with 3 cups of water and the black rice to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes.

5. 5

   Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.

No additional tips available.