Butternut Squash Harvest Bowl with Fig Vinaigrette
Ingredients 1 cup wild-brown rice blend 1-3/4 chicken broth 3 cups butternut squash cubes 3 tablespoons extra virgin olive oil, divided 1/8 teaspoon each garlic powder, chili powder, cinnamon salt and pepper 255 grams thinly shredded Brussels sprouts 1 large or 2 small apples, chopped 85 grams white cheddar cheese, cut into cubes 1/3 cup sliced almonds or pepitas 1/3 cup dried cranberries For the Fig Balsamic Vinaigrette: 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 clove garlic, minced 2 tablespoons fig jam salt and pepper Directions Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente. Set aside to cool slightly - can be done a day ahead of time. Preheat oven to 205 degrees Celsius. Spray a half sheet pan with nonstick spray. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly - can be done a day ahead of time. Meanwhile, spray another half sheet pan with nonstick spray. Add shredded Brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until Brussels sprouts are tender and golden brown. For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine. Taste then add more salt, pepper, and/or fig jam if desired. In a large bowl combine cooked rice, butternut squash, Brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve.
