Each week what I’ve been doing is thinking about my favorite fall ingredients and then trying to create a simple meal around that ingredient. This sneaky mofo one-dish-meal made with butternut squash was intensely more delicious than I even expected! It could be a delicioso fall vegetarian meal but I thought it could be a nice twist on a side dish for Thanksgiving too!

Butternuts Gone Wild!

Serves 3-4

Ingredients:

1 cup wild rice or brown rice / wild rice blend
1 cup chicken or vegetable broth
1 cup water
3 Tablespoons extra virgin olive oil
2 Tablespoons Dijon or whole grain mustard
2 Tablespoons maple syrup
1 1/2 teaspoons balsamic vinegar
2 pinches of sea salt
2 1/2 cups butternut squash chunks
1/2 a red onion, sliced in half then pole-to-pole
2 Tablespoons finely chopped fresh rosemary (needles pulled off the stems first)
1 cup of seedless red grapes, sliced in half
1 large handful of arugula, spinach or a blend
1/2 chopped walnuts 2 oz of chevre (goat cheese), crumbled
Olive oil Balsamic vinegar
Salt and pepper to taste

Preparation:

Pre-heat your oven to 425 degrees and find a casserole dish, like a Pyrex or similar.

First prepare the rice according to package instructions. Substitute half or more of the required liquid with chicken or vegetable broth for even better flavor. Combine the next 5 ingredients in a large bowl and whisk to combine. Drop the butternut squash chunks, the red onion and the rosemary into the bowl and toss to coat everything.

Put the mixture into the casserole dish and pop into the oven for about 25-30 minutes until the everything has started to brown and the butternut squash chunks are tender.

While you’re waiting, slice your grapes. (Put a handful between two plate bottoms and you can slice them all in one slice, repeat as needed. If this doesn’t make sense, google it. Then chop your walnuts. When the rice and squash are both done, put the rice in a large serving bowl and add the squash.

Toss thoroughly.

Add the handful of greens, the grapes and the walnuts, season with salt and pepper and combine. If the whole dish isn’t moist enough for your liking, drizzle a little more olive oil and a little more balsamic. Re-toss and check again. Finally, add the crumbled chevre over the top and serve in big bowls.

Vegans can omit the goat cheese. If you want more protein with this dish, you could add some pulled rotisserie chicken or black beans!

COOK AND ENJOY FOOD WITH GINA CAPUTO ON OUR YOGA RETREAT IN UMBRIA THIS OCTOBER 8–15, 2016. RESERVE YOUR SPOT TODAY!

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