• 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

All rights reserved©

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now