Red Rice with Roasted Butternut Squash
- 1 of 3 Heat oven to 450 degrees. In a large, lidded pot, combine rice, broth, 1 cup water and 1 tbsp of the butter. Bring to a boil; reduce heat to a simmer, cover and cook 50 minutes. Remove from heat and let stand 10 minutes, covered.
- 2 of 3 Meanwhile, toss butternut squash with oil, 1/4 tsp of the salt and 1/4 tsp of the pepper. Roast at 450 degrees for 10 minutes. Flip and roast for another 10 minutes or until browned.
- 3 of 3 Transfer hot cooked rice to a large bowl. Stir in remaining 1 tbsp butter, 1/2 cup of the pepitas, the parsley, remaining 1 tsp of the salt and remaining 1/4 tsp of the pepper. Gently stir in cooked squash. Garnish with remaining pepitas.
Servings Per Recipe: 8
Per Serving: 3 g fiber, 8 mg chol., 13 g Fat, total, 4 g sat. fat, 324 kcal cal., 45 g carb., 11 g pro., 0 null Mark as Free Exchange, 389 mg sodium