Butternut Squash & Wild Rice Pilaf

Servings:

Ingredients

2 cups butternut squash peeled and cut into 1-inch pieces
4 tablespoons olive oil divided
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
3/4 teaspoon kosher or sea salt divided
1/2 cup yellow onion diced
1/2 cup red bell pepper diced
1 cup brown rice
2 cups vegetable broth or water
1/4 cup fresh parsley chopped, divided

Instructions

Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
In a large mixing bowl, combine squash, 2 tablespoons of olive oil, cumin, cinnamon, pepper and half of the salt.
Spread seasoned squash on sheet pan and roast until slightly softened and browned, about 20 minutes; set aside.
Place remaining olive oil and onions in a medium saucepan on medium heat and sauté until onions are translucent, about 2-3 minutes.
Add bell pepper, rice, water or broth and remaining salt; bring to a boil.
Reduce to a simmer; cover and cook until rice is tender, about 25-30 minutes.
Remove from heat and add squash and half of the parsley to the rice. Mix gently and garnish with remaining parsley before serving.

Nutrition Benefit: consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction, better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence

Category: dairy-free, gluten-free, vegan, vegetarian, entrees