BALSAMIC ROASTED FENNEL AND ACORN SQUASH RICE CASSEROLE
Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
- Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
- Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
- Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
- Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 27.7 g, Fat 3.8 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 2 g
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Md Ramzan
[email protected]I can't wait to try this recipe!
Stephanie Morgan
[email protected]This dish is perfect for a fall dinner party.
Clara Saab
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It worked out great.
Cindy Human
[email protected]I'm allergic to nuts, so I omitted the walnuts from this recipe. It was still delicious!
Agam Fraid
[email protected]This recipe is a great starting point, but it needs some tweaking. I added some chopped walnuts and a bit of grated Parmesan cheese, and it really improved the flavor.
Robert Willis
[email protected]I'm not sure what went wrong, but my dish turned out bland. I think I might have used too much water.
Alexander Yeboah
[email protected]This dish is delicious, but it's a bit too rich for my taste. Next time, I'll try using less butter.
Edith onaro
[email protected]I made a few substitutions to this recipe and it still turned out great. I used butternut squash instead of acorn squash, and I added a bit of chopped rosemary.
Asha Ahmed
[email protected]I followed the recipe exactly and my dish turned out perfectly. I highly recommend this recipe.
Lucky Lacoe
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The roasted fennel and acorn squash are amazing.
Ganga Dhungana
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The roasted fennel was mellow and flavorful, and it paired well with the acorn squash and rice.
Dipu Shil
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Abel Ayele
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted squash and fennel, and they didn't even notice the rice!
Kathryn Mason
[email protected]I'm always looking for new ways to cook acorn squash, and this recipe definitely delivers. The balsamic vinegar and roasted fennel add a nice depth of flavor.
Parash Rock
[email protected]This recipe is a keeper! The combination of flavors is amazing. I especially loved the roasted fennel.
md Sharifuleslim
[email protected]I loved how easy this dish was to make. I was able to throw everything in the oven and forget about it until it was time to eat. And the results were delicious!
hina nauman
[email protected]This dish was a huge hit with my family! The fennel and acorn squash roasted together beautifully, and the rice casserole was creamy and flavorful. I'll definitely be making this again.