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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 152 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons extra-virgin olive oil
• 1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges
• 1 large fennel bulb - trimmed, cored and cut into 8 pieces
• 1 (6 ounce) box UNCLE BEN'S® Basmati Medley Savory Herb

Recipe Instructions

Step 1

Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.

Step 2

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.

Step 3

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.

Step 4

Roast until squash is tender, about 45 minutes, stirring every 15 minutes.

Step 5

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.