Micah clipped this recipe out of a Better Homes and Gardens magazine in April 2007.
This is the most delicious butternut squash dish I’ve ever eaten and it can be prepared vegetarian or vegan.
All Organic Ingredients are best
Extra Virgin Olive Oil to coat pan
1 1-2 lb. Butternut Squash, peeled, seeded, and cut in 3/4 to 1-inch cubes
8 oz. button or cremini mushrooms (we used shiitake) halved (3 cups)
1 large onion, cut into thin wedges
1 Tbsp. snipped fresh or dried rosemary or oregano, crushed
1 Tbsp extra virgin olive oil
8 oz organic brown rice (1 cup)
2 cloves garlic, minced
1/4 cup walnuts, raw or toasted
1/4 cup crumbled feta cheese (optional)
1. Preheat oven to 425F. Coat a 15x10x1-inch baking pan (we recommend glass) with olive oil. Place squash pieces in pan. Sprinkle with black pepper. Cover; bake 10 minutes. Uncover; add mushrooms, onion, rosemary, and olive oil; toss. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and lightly browned, stirring once or twice.
2. Meanwhile, cook brown rice according to package directions.
(Optional: Add 1/2 cup of organic chicken broth to cooked rice, to taste)
3. Add roasted vegetables and walnuts to brown rice; stir gently to combine. Sprinkle each serving with feta cheese.
Makes 4 Servings