Balsamic Roasted Fennel and Acorn Squash Rice Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Balsamic Roasted Fennel and Acorn Squash Rice Casserole Recipe). 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.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Balsamic Roasted Fennel and Acorn Squash Rice Casserole Recipe

Ingredients

1 acorn squash - cut in half lengthwise

seeded and cut into 12 wedges

1 large fennel bulb - trimmed

cored and cut into 8 pieces

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

3 cloves garlic

minced

1 tablespoon chopped fresh rosemary

½ teaspoon salt

¼ teaspoon ground black pepper

1 (6 ounce) box UNCLE BEN'S® Basmati Medley Savory Herb

2 teaspoons chopped fresh parsley

Tips

Directions

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.

Nutritional Information

Balsamic Roasted Fennel and Acorn Squash Rice Casserole Recipe

Servings Per Recipe:8

Calories: 152.2

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 27.7g 9%

Dietary Fiber: 3.2g 13%

Sugars: 2g

Fat: 3.8g 6%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 338.3IU 7%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 9%

Vitamin C: 14.5mg 24%

Folate: 26.7mcg 7%

Calcium: 53.1mg 5%

Iron: 1mg 5%

Magnesium: 30.4mg 11%

Potassium: 463.3mg 13%

Sodium: 409.4mg 16%

Thiamin: 0.1mg 10%

Calories From Fat: 33.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.