A recipe for black rice with butternut squash. It is a wonderful side dish made with nutty black rice, butternut squash, onion, walnuts, and a simple dressing.
Course
Side Dish
Cuisine
American
Prep Time35minutes
Cook Time40minutes
Total Time1hour15minutes
AuthorRenee
Ingredients
For the rice and butternut squash
1cupuncooked black rice
1small butternut squash
1small red onion
3/4teaspoonground cumin
1/2teaspoonground ginger
1/2teaspoonsalt
1/4teaspoonfresh ground pepper
1tablespoonolive oil
1/2cupchopped walnuts
2tablespoonschopped fresh parsley
For the dressing:
3tablespoonsolive oil
2tablespoonssherry vinegar
2teaspoonsmaple syrup
Instructions
For the rice and butternut squash
Preheat oven to 375 degrees F.
Cook rice according to package instructions. Drain if needed, and place in a large bowl to cool to room temperature.
While the rice is cooking, peel and seed squash and cut into bite-sized cubes. Place cubes on a large rimmed baking sheet.
Slice onion and cut slices into 1-inch pieces. Place onions on the baking sheet with the squash.
Sprinkle cumin, ginger, salt, and pepper over the squash and onions.
Drizzle olive oil on top and toss to coat. Spread out squash and onions to a single layer.
Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.
Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.
Add squash, onions, walnuts, and parsley to the bowl with the rice.
Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.
For the dressing:
Whisk together oil, vinegar, and maple syrup in a small bowl.
Recipe Notes
A recipe for black rice with butternut squash. It is a wonderful side dish made with nutty black rice, butternut squash, onion, walnuts, and a simple dressing.