balsamic roasted fennel and acorn squash rice casserole

Ingredients

• Servings: 8
• 1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges
• 1 large fennel bulb - trimmed, cored and cut into 8 pieces
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (6 ounce) box uncle ben's® basmati medley savory herb
• 2 teaspoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
• remove the skin from the squash with a vegetable peeler (if desired). cut each wedge in half and place in a large bowl along with the fennel pieces.
• whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. drizzle mixture over the squash and fennel; toss to coat. transfer squash and fennel mixture the prepared baking sheet and spread out to form a single layer.
• roast until squash is tender, about 45 minutes, stirring every 15 minutes.
• meanwhile, prepare the rice as directed on the box. mix the roasted squash and fennel with the rice. transfer to a greased casserole dish. top with the chopped parsley and keep warm until ready to serve.