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.

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.

Per Serving: 152 calories; protein 3.2g; carbohydrates 27.7g; fat 3.8g; sodium 409.4mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .