|2 servings||calories per servings 500||protein serving 13 g||carbs per serving 94 g||total fat per serving 12 g|
Aged balsamic vinegar brings out the natural sweetness in foods, so it’s no surprise it gets along well with roasted winter squash and apples. When served over a nutty wild rice blend with fresh greens topped with crunchy cashews, this dish is a reminder that salad can be warm and satisfying, even on the chilliest nights.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||94 g|
|Dietary Fiber||14 g|
• Heat oven to 375° F.
• Place a saucepan over medium-high heat. Add 1 1/2 cups water, bouillon cube and 1/4 teaspoon rosemary salt. This is your rice cooking water.
MISE EN PLACE
• Pick and chop sage leaves. Reserve stems.
• Peel squash, and halve lengthwise. Discard seeds and fibers. Cut crosswise into 1/2-inch slices.
• Quarter and core apple. Halve each quarter lengthwise.
• When water boils, stir in rice and sage stems.
• Reduce heat. Cover pan, and simmer until rice is tender and all water is absorbed, about 40 minutes.
• Discard stems.
While rice cooks:
• On a baking sheet, toss squash and apple with 2 teaspoons olive oil, sugar and 1/4 teaspoon rosemary salt.
• Spread in a single layer.
• Roast in oven until tender and browned in spots, about 20 minutes.
• Season to taste with rosemary salt and pepper.
• Divide rice and greens between 2 dinner plates.
• Top with squash and apple.
• Drizzle with balsamic vinegar. Sprinkle with cashews and sage, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...