Roasted Butternut Squash, Apple, Cranberry Pilaf
35 mins
American
Serves: 6-8
Ingredients
2 packs Royal® Microwaveable Basmati Rice
3 tablespoons olive oil, divided
1 small butternut squash, peeled and finely diced
2 shallots, minced
1 Granny Smith apple, peeled and finely diced
2 teaspoons chopped rosemary
2 teaspoons chopped sage
Kosher salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup pepitas
Preparation
- Preheat oven to 400°F.
- Spread butternut squash out in an even, single layer on an aluminum foil lined baking sheet.
- Drizzle with 2 tablespoons olive oil and season generously with Kosher salt.
- Toss to coat.
- Roast squash in oven for approximately 25 minutes, until tender and easily pierced with a fork.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet.
- Cook shallot, stirring occasionally, for 2 minutes.
- Stir in apple, rosemary, and sage and season generously with Kosher salt.
- Cook for about 5 to 7 minutes, until the apple is softened.
- Combine rice with roasted butternut squash, apple mixture, dried cranberries, walnuts and pepitas.
- Serve and devour.
