Black And Wild Rice Salad With Roasted Squash Food
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH
Provided by Dawn Perry
Categories Salad Nut Vegetarian Lunch Tree Nut Pistachio Squash Butternut Squash Healthy Wild Rice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
- Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
- DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH
This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet
Provided by Sabrina Ghayour
Categories Side dish
Time 50m
Yield Serves 6-8 as a side dish
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
- Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
- Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.
Nutrition Facts : Calories 400 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
- Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams
WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
More about "black and wild rice salad with roasted squash food"
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH - BON …
Step 2. Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, …
From bonappetit.com
4.1/5 (107)Estimated Reading Time 2 minsServings 8
From bonappetit.com
4.1/5 (107)Estimated Reading Time 2 minsServings 8
- Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
- Whisk vinegar, honey, and remaining ¼ cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
WILD RICE AND BUTTERNUT SQUASH SALAD - STACY LYN HARRIS
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to …
From stacylynharris.com
From stacylynharris.com
ROASTED SQUASH AND WILD RICE SALAD FOR #SUNDAYSUPPER
Top with ¼ cup wild rice, a sprinkle of pomegranate arils (about ⅛ cup, or more if preferred), ⅛ cup crumbled feta cheese, and ⅛ cup chopped walnuts. When ready to serve, drizzle with 2-3 tablespoons balsamic vinaigrette.
From helpfulhomemade.com
From helpfulhomemade.com
WILD RICE, BUTTERNUT SQUASH AND KALE SALAD - CANADIAN …
Method. Preheat oven to 425˚F (220˚F). Line baking sheet with parchment paper; set aside. Stir together oil, vinegar, maple syrup, salt and pepper. Toss squash with 4 tsp (20 mL) of the dressing; arrange on prepared pan. Bake for 20 to 25 …
From canadianliving.com
From canadianliving.com
ROASTED BUTTERNUT SQUASH AND WILD RICE SALAD - RECIPE …
PREPARE THE RICE: Place the water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40 to 45 minutes until water is absorbed. Remove from heat and let stand for …
From recipegirl.com
From recipegirl.com
BLACK & WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH
Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
From positivecommunitykitchen.org
Servings 8Estimated Reading Time 2 mins
From positivecommunitykitchen.org
Servings 8Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH AND WILD RICE SALAD - ELISSA GOODMAN
4 cups of arugula. Directions: Toss butternut sqush with olive oil, salt & pepper, 1 sprig of rosemary, 1 sprig of sage and 3 sprigs of thyme and roast on 400 degrees for 25-30 minutes or until golden brown and tender. Toss wild rice, roasted sqush and arugula with lemon citrus dressing and top with hazelnuts, pepitas, pomegranates and grapefruit.
From elissagoodman.com
From elissagoodman.com
MAPLE ROASTED DELICATA SQUASH SALAD WITH KALE AND WILD RICE
First, put the wild rice on to cook (it takes almost an hour). Second, cut, deseed and slice one medium delicata squash (or other). Toss it with olive oil, maple syrup and brown sugar, then roast. Third, prepare the kale, nuts, pomegranate and slice the red onion. Next, make the apple cider vinegar and maple vinaigrette and massage the kale ...
From vanillaandbean.com
From vanillaandbean.com
BLACK BEANS AND WILD RICE SALAD - RICARDO
In a saucepan, bring the rice and water to a boil. Cover and simmer over medium heat for about 1 hour. Drain. Place the cooked rice in a bowl and let cool. In a salad bowl, combine the cooled rice with the remaining ingredients. Adjust the seasoning …
From ricardocuisine.com
From ricardocuisine.com
WILD RICE SALAD RECIPE WITH ROASTED VEGETABLES - KATHY'S VEGAN …
Combine 2 cups of wild rice blend with 2 cups of water and 1 1/2 cups vegetable broth in a pot, and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and serve.
From kathysvegankitchen.com
From kathysvegankitchen.com
BLACK RICE SALAD & BUTTERNUT SQUASH & POMEGRANATE SEEDS RECIPE
Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes.
From myrecipes.com
From myrecipes.com
BLACK RICE SALAD & BUTTERNUT SQUASH & POMEGRANATE SEEDS RECIPE
Drain and rinse with cool water. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until …
From sunset.com
From sunset.com
RED RICE, HERB AND ROASTED SQUASH SALAD - CALGARY AVANSINO
Meanwhile, toss the diced squash with the olive oil on a baking sheet, and season with salt and pepper. Place in the oven for 20–25 minutes, tossing it twice, until golden brown and tender. Leave to cool while the rice finishes cooking.
From calgaryavansino.com
From calgaryavansino.com
WILD BLACK RICE SALAD - INTUITIVE FOOD DESIGN
Reserve 1 tbsp of seeds and almonds then add the rest to bowl. Add cooled rice to bowl. Mix dressing ingredients and add to bowl, mixing well. Reserve 2 tbsp of fresh coriander and spring onion then add the rest to the bowl and gently mix through. Plate rice salad and garnish with reserved herbs, almonds and seeds.
From intuitivefooddesign.com
From intuitivefooddesign.com
WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING
Instructions. To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside. Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks ...
From heartbeetkitchen.com
From heartbeetkitchen.com
HARVEST WILD RICE SALAD WITH BUTTERNUT SQUASH - THE RUSTIC FOODIE®
To make the wild rice add 3 cups of water to a medium sauce pan. Bring the water to a boil. Once the water is boiling add 1 cup of wild rice. Reduce the heat to a simmer, cover, and cook for 55-60 minutes. Once the wild rice is finished cooking place it in a strainer to drain any excess water and allow it to cool.
From therusticfoodie.com
From therusticfoodie.com
10 BEST BLACK RICE WILD RICE RECIPES - YUMMLY
black rice, fresh parsley, wild rice, freshly ground pepper, honey and 12 more Wild Rice Salad with Pomegranate & Roasted Squash With The Grains kosher salt, scallions, freshly ground black pepper, roasted pistachios and 9 more
From yummly.com
From yummly.com
WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH - COCINA DE COCO
Preheat the oven to 400° and lay the cubed squash out on a large sheet pan. Drizzle the cubes with about 1/4 cup of olive oil and season with 1 tsp salt and some ground black pepper to taste.
From cocinadecoco.com
From cocinadecoco.com
WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH - LIFE & LEMONS
Preheat the oven to 200 degrees (400 Fahrenheit) top and bottom heat and line a baking tray with a baking sheet. Wash, peel, cut, and de-seed the butternut squash into bite-sized pieces and put onto a tray. Toss with olive oil, salt, pepper, and cayenne and mix through with your hands so that everything is evenly coated.
From life-and-lemons.com
From life-and-lemons.com
BLACK RICE SALAD WITH TOFU AND SQUASH | HEALTHY RECIPES | WW CANADA
Roast until squash is lightly browned and tender, about 25 minutes, turning once halfway through roasting time. To make dressing, whisk together oil, vinegar, honey, 1/2 teaspoon salt, and pepper in small bowl. Stir in shallot. Add squash, kale, and tofu to rice; drizzle with dressing and toss to coat. Divide salad among 6 bowls.
From weightwatchers.com
From weightwatchers.com
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD - JUST FARMED
Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes. Meanwhile, …
From justfarmed.com
From justfarmed.com
BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds) Salt to taste 1 tablespoon balsamic vinegar
From lovewholesome.blog
From lovewholesome.blog
BUTTERNUT SQUASH AND WILD RICE SALAD - STRIPED SPATULA
Preheat oven to 400 degrees F (375 degrees F, convection). Cut the butternut squash into 1 to 1-1/2 inch cubes. Peel the red onions. If using small onions, trim off the ends. Cut larger onions into 1 to 1-1/2 inch wedges. Place squash cubes and onions on separate rimmed baking sheets.
From stripedspatula.com
From stripedspatula.com
WILD RICE SALAD RECIPE WITH SQUASH & SPROUTS (GLUTEN-FREE …
Preheat the oven to 425 degrees. Bring a large pot of salted water to boil. Add the rinsed rice to the pot and cook, uncovered, until al dente, about 45 minutes. Drain the wild rice and return it to the pot. Place a dish towel over the top to catch the steam; allow it …
From feedmephoebe.com
From feedmephoebe.com
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH, POMEGRANATE …
63 Responses to “Black and Wild Rice Salad with Roasted Squash, Pomegranate Seeds and Pistachios” Dimple@shivaaydelights March 21, 2014. Wow! So beautiful and such amazing flavours! Reply; chefjulianna March 21, 2014. Thanks Dimple! Yes, we loved the flavours in this! Yum! Reply; Nancy March 21, 2014. The pomegranate seeds and …
From foodieonboard.com
From foodieonboard.com
BLACK WILD RICE RECIPES RECIPES ALL YOU NEED IS FOOD
Meanwhile, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
From stevehacks.com
From stevehacks.com
WARM BLACK RICE SALAD WITH BUTTERNUT SQUASH - THE WHEATLESS …
Preheat oven to 375 degrees. Toss the butternut squash with the oil and a pinch of salt and pepper, place on a baking sheet and roast for 30-35 minutes. In the meantime, make the rice. In a medium saucepan, add the rice, scallions, water, and a pinch of salt and pepper. Stir, cover and bring to a boil.
From thewheatlesskitchen.com
From thewheatlesskitchen.com
ROASTED RED KURI SQUASH AND WILD RICE SALAD
Heat oven to 450°F. Line a baking sheet with parchment paper, set aside. In a 3-quart saucepan bring broth to a boil. Stir in uncooked farro and wild rice, reduce heat to low, cover and simmer 25 to 35 minutes or until tender; drain and rinse, shaking off as much water as possible.
From bourbonandhoney.com
From bourbonandhoney.com
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE
Freshly ground black pepper 2 tsp. honey 1 cup pomegranate seeds ½ cup roasted pistachio’s chopped. Prehead oven to 450 degrees. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread on a rimmed baking sheet […]
From foodnewsnews.com
From foodnewsnews.com
ROASTED SQUASH AND WILD RICE SALAD - TARA TEASPOON
Roast in the oven for 20 to 30 minutes until tender. Stirring once half-way through. Make the dressing: For dressing combine pomegranate juice, vinegar and salt in a small bowl. Whisk in the olive oil. Assemble the salad: In a large bowl combine the rice, squash, scallions, nuts, herbs and pomegranate arils.
From tarateaspoon.com
From tarateaspoon.com
THE BEST WILD RICE SALAD — ALCHEMESSENCE™
Wild Rice & Winter Squash Salad with Cranberries and Maple Balsamic Vinaigarette . Serves 4 as a main, more as a side. Ingredients. Dressing: ¼ cup extra-virgin olive oil . 2 tablespoons pure maple syrup. 2 tablespoons balsamic vinegar. ½ teaspoon sea salt. ½ teaspoon black pepper. 1 tablespoon chopped fresh rosemary. 2 cloves garlic, minced ...
From alchemessence.com
From alchemessence.com
BLACK & WHITE RICE SALAD WITH ROASTED SQUASH RECIPE
Step 3. Meanwhile toss the squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and under (20-30 minutes); let …
From recipezazz.com
From recipezazz.com
BLACK & WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH
Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper. Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool. Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.
From goodmotherdiet.com
From goodmotherdiet.com
WILD RICE AND ARUGULA SALAD WITH BUTTERNUT SQUASH
Instructions. Preheat oven to 425°F. Lightly drizzle 1/2 inch small butternut squash cubes with olive oil, salt, and pepper. Bake for 35-40 minutes, flipping halfway through cook time. Meanwhile, cook wild rice according to your package. I use vegetable stock to cook my rice – it adds so much more flavor than water!
From forkinthekitchen.com
From forkinthekitchen.com
THE BEST VEGAN WILD RICE AND BUTTERNUT SQUASH-SALAD
Perfectly cooked wild rice, with just the right amount of earthiness and chew, balanced out with creamy, golden-browned butternut squash, paired with the savory meatiness of roasted baby bella mushrooms, and caramelized sweet onions; with tart dried cranberries, toasted pecans, and the vibrant verdence of fresh cilantro; all married together with a bright …
From monsonmadethis.com
From monsonmadethis.com
WILD RICE AND ROASTED WINTER SQUASH SALAD - ALL WE EAT
While rice is cooking, preheat the oven to 400°F and line a baking sheet with parchment paper. Add peeled and cubed squash, drizzle with olive oil, thyme, salt, and pepper, and roast for 40 minutes or until soft.
From allweeat.com
From allweeat.com
BLACK WILD RICE AND SHRIMP SALAD - COOK BETTER THAN MOST …
Let them sear. If your pan is large, you can add the mushrooms to the other half to sauté. Otherwise work in batches. Cook tomatoes and mushroom until tender, about five minutes. Add a generous sprinkle of salt. Add the squash to the pan, cook 1-2 minutes more. Mixing all the veggies together.
From cookbetterthan.com
From cookbetterthan.com
BUTTERNUT SQUASH SALAD WITH WILD RICE • THE COOK REPORT
Instructions. Heat the oven to 200°C/400°F. Place the butternut squash on a baking sheet with the olive oil and salt and pepper. Place in the oven for 20 minutes until softened. Put the rice mixture into a large bowl and add the butternut squash. Whisk together the dressing ingredients and season to taste.
From thecookreport.co.uk
From thecookreport.co.uk
WILD RICE SALAD WITH POMEGRANATE & ROASTED SQUASH
Directions. Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling, salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper.
From withthegrains.com
From withthegrains.com
SQUASH & WILD RICE SALAD RECIPE - NO SPOON NECESSARY
While the rice is cooking, roast the squash: Drizzle squash rounds with oil and season generously with sea salt and a pinch of pepper. Toss to combine. Roast the squash on a sheet pan for 15 minutes. Flip the squash over and continue to roast for 8-12 minutes, or until tender and just golden brown.
From nospoonnecessary.com
From nospoonnecessary.com
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH - FOODIE IN NEW YORK
I celebrated "Meatless Monday" last night with this hearty, filling salad of black and wild rice, roasted butternut squash, pomegranate seeds, parsley, scallions, pistachios, and a homemade red wine vinaigrette. I thought about naming this salad "Crazy Salad" since it is Crazy C
From blog.foodieinnewyork.com
From blog.foodieinnewyork.com
WILD RICE SALAD WITH BUTTERNUT SQUASH - KRISTINE'S KITCHEN
Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork. Meanwhile, preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and toss with the 1 ½ tablespoons of olive oil. Roast in the preheated oven for 35-40 minutes, turning once halfway through, until tender.
From kristineskitchenblog.com
From kristineskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
