RECIPE OF THE DAY-Balsamic Roasted Fennel & Acorn Squash Rice Casserole

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So, after my thought for the day today, I got hungry and decided we should be posting recipes with our thoughtful diatribe of wisdom as well.  Today let’s look to the holidays for a great side dish suggestion.

Ingredients-8 servings

  • 1 acorn squash – cut in half lengthwise, seeded and cut into 12 wedges

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
  2. 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.
  3. 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 onto the prepared baking sheet and spread out to form a single layer.
  4. Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
  5. 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 served.
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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste

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