• Liz Talley - Urban Graze

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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