BUTTERNUT SQUASH AND BROWN RICE STUFFING
Posted on 25 June 2016
- 420 g Calories
- 1.5 g Fat
- 71 g Carbohydrates
- 7 g Fibre
- 5 g Protein
1 large butteut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 1/2 cups brown rice
3 cups vegetable stock
2/3 cup dried cranberries
1/2 cup pecans, chopped
1 cup chopped fresh Italian parsley
Salt and pepper, to taste
Preheat the oven to 425 degrees F. Spray a cookie sheet with cooking spray.
Toss butteut squash in olive oil and season, to taste, with salt and pepper. Roast for 30 minutes, or until tender and slightly browned.
Meanwhile, heat the vegetable stock to a boil and then add the brown rice and cook according to package directions.
Combine roasted butteut squash, cooked brown rice, dried cranberries, and pecans in a large serving dish. Season with salt and pepper to taste and then sprinkle with chopped parsley. Serve immediately.