Butternut Squash and Feta Rice

By Ssherahh

Ingredients

• 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)

Preparation

Step 1

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