Roasted Squash with Wild Rice
1 small winter squash, trimmed and seeds removed
1 medium carrot or parsnip (or 2-3 radishes)
1 small apple, peeled and cored
½ onion, skin removed
2 Tbsp. olive oil
Salt and pepper
2 c. cooked wild rice, warm
¼ c. snipped fresh parsley, optional
¼ c. shredded parmesan cheese
¼ c. chopped, toasted almonds*
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
Cut the squash, carrot, apples, onions into similar sized small wedges/chunks- carrots just a little smaller than others pieces.
In a large bowl, toss them with olive oil and season with salt and pepper.
Arrange on prepared baking sheet, and roast until tender and browned– about 20-30 minutes. Turn once during roasting time.
Stir the parsley, cheese, and almonds into the warm wild rice until cheese softens. Arrange on serving platter/plates; pile roasted veggies on top of the rice.
* Toast chopped almonds quickly by placing on a dry baking sheet while oven is heating up (will take just a few minutes, so watch them!) or put into a dry saucepan over medium-high heat on the stovetop– again, watch closely and stir often.
Recipe created or adapted by Liz Talley, Urban Graze
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