• Liz Talley - Urban Graze

Roasted Squash with Wild Rice


1 small winter squash, trimmed and seeds removed

1 small apple, peeled and cored

¼-½ small onion, skin removed (depending on your onion fondness)

2 radishes, or substitute with ¼½ c. small wedge-cut kohlrabi, broccoli stem, carrot, bell pepper,

2 Tbsp. olive oil

Salt and pepper

2 c. cooked wild rice, warm

¼ c. snipped fresh parsley or carrot tops, 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, apples, radish (or other veggie), onions into similar sized small wedges.

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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