Roasted Squash, Brussel Sprouts and Wild Rice
Serves 4 to 6 depending on your crowd.
This is my favorite dish to welcome Fall. So easy and so so good. I serve this along side sheet pan chicken in mustard wine sauce. It’s a favorite of friends who share my table.
Do yourself a favor and buy precut vegetables if you have a Whole Foods nearby. My local Harmon’s grocery store sells them too.
1 box Unce Ben’s Wild Rice (Please change the name already!)
2 cups apple juice (use a good one)
1/4 cup water
1 tablespoon butter
2 slices uncooked bacon, cut into pieces
1 cup butternut squash cut into 1 inch
1/2 package shaved brussel sprouts or 6 brussel sprouts quartered
1/4 cup dried cherries
1/4 cup toasted pecans
Preheat the oven to 400 degrees Fahrenheit
In a medium sauce pan, prepare the rice according to the directions on the box substituting 2 cups of the water for apple juice. If the liquid absorbs before the rice is tender, add a little more water so the bottom of the pan doesn’t burn.
While the rice is cooking, line a sheet pan with foil.
In a small bowl, toss the butternut squash with about 1-2 teaspoons of olive oil and sprinkle with salt and pepper. Place the squash evenly over one side of the sheet pan.
In the same bowl, toss the brussel sprouts with about 1 teaspoon olive oil. Season with salt and a little pepper. Scatter the brussel sprouts on the other half of the sheet pan along with the pieces of uncooked bacon. Place the sheet pan in the center rack of the oven and roast for about 20 minutes rotating the sheet pan once so the vegetables cook evenly. When the bacon is done the vegetables should look tender and carmelized not burnt. Remove them from the oven and let cool slightly.
To serve, place the rice into a shallow bowl and gently fold the vegetables into the rice along with the dried cherries and pecans. Leftovers are great served cold!