Forbidden Rice With Roasted Acorn Squash

1. 1

   Set a medium saucepan over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat the rice in butter. Add the appropriate amount of water as directed on the rice package for 1 1/2 cups of rice (this will vary between 3-4 cups depending on the variety of rice). Add 1 1/2 teaspoons of salt, cover the pan and bring to a boil.

2. 2

   Once boiling, stir it, lower the heat to medium-low, cover the pan and simmer until cooked through. Make sure that you follow the cook time as directed on the rice package.

3. 3

   Meanwhile, preheat the oven to 450 F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn it and spread the acorn squash again and roast for another 10 minutes. In the last 2-3 minutes of cook time, sprinkle the pecans over the acorn squash so the pieces can toast.

4. 4

   Once the rice and roasted acorn squash are ready, toss them into a serving bowl, add orange zest and thyme and toss to combine. Then add salt and pepper to taste. Serve warm or at room temperature!

* Per serving · 4 servings · Values may vary.

No additional tips available.