Rice with Roasted Butternut Squash and Dried Cranberries
Preheat oven to 350 degrees.
- Cook1 h
- Total1 h
- Serves4
- LevelAdvanced
Ingredients
- 3 cups butternut squash - diced
- 2 tbsp + 1 tbsp extra virgin olive oil
- 1 tsp dry parsley
- ½ cup salt and ground black pepper
- 1 onions - diced
- 4 cups garlic clove - minced
- 4 cups spinach
- ½ cup cooked rice
- Cranberries
- green onions for garnishing
Method
- Preheat oven to 350 degrees.
- A large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.
- Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes.
- Heat 1 tbsp in a pan over medium heat.
- Add the onion and garlic. Cook until onions are translucent, about 6-8 minutes.
- Add spinach and cook for about 2-3 minutes.
- In the same pan, where is the spinach mixture, add the roasted squash, cooked rice, and cranberries.
- Stir everything very well and garnish with fresh green onions.
