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Indulge in this Warm Brown Rice & Butternut Squash dish featuring roasted butternut squash, brown rice, dried cranberries, and Marcona almonds. Tossed in a flavorful vinaigrette made with orange juice, balsamic vinegar, and Dijon mustard, this kosher recipe is perfect for a satisfying meal for six.
Total time60 min
Ingredients12
Serving size6
Calories348
Sheet Pan
Large Saucepan
Glass Measuring Cup
Whisk
Mixing Bowl
4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)
2 tablespoons plus ½ cup good olive oil, divided
2 tablespoons pure maple syrup, divided
Kosher salt and freshly ground black pepper
1 cup brown rice, such as Texmati long-grain basmati
3 tablespoons freshly squeezed orange juice
1 tablespoon balsamic vinegar