Name: Rice With Roasted Butternut Squash
Yield: 4 servings
Ingredients: 3 cups Butternut Squash, Diced; 3 Tablespoons Extra Virgin Olive Oil, Divided; 1 teaspoon Dry Parsley; Salt And Black Pepper; 1/2 cups Onions, Diced; 1 clove Garlic, Minced; 4 cups Spinach; 4 cups Cooked Rice; 1/2 cups Cranberries; Green Onions For Garnishing

Servings: persons

3 cups Butternut Squash, Diced
3 Tablespoons Extra Virgin Olive Oil, Divided
1 teaspoon Dry Parsley
Salt And Black Pepper
1/2 cups Onions, Diced
1 clove Garlic, Minced
4 cups Spinach
4 cups Cooked Rice
1/2 cups Cranberries
Green Onions For Garnishing

1
Preheat oven to 350u00b0F.
2
In a large bowl, add squash, 2 tablespoons olive oil, dry parsley, salt, and pepper until squash is evenly coated. Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes.
3
Heat the remaining 1 tablespoon oil in a pan over medium heat. Add the onion and garlic. Cook until onions are translucent, about 6-8 minutes. Add spinach and cook for about 2-3 minutes.
4
In the same pan with the spinach mixture, add the roasted squash, cooked rice, and cranberries. Stir everything very well and garnish with fresh green onions.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Rice With Roasted Butternut Squash

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