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July 8, 2014

Rosemary Roasted Butternut and Rice {Salad/Side}

Rosemary Roasted Butternut and Rice (Salad/Side) ~ Deliciously roasted Butternut Squash with Rice, Cheese and Herbs is perfect as a side or as a salad ~ on it's own for lunch or a meatless light dinner #Salads #SideDish #LightDinner #MeatlessDish

Butternut Squash is available throughout the year in SA and I serve it {mostly} sweet, but now and then I would try a savory version as well. We fell in love with this Rosemary roasted Butternut and Rice, which can be served as a salad or as a side, since I found the recipe in a local magazine a couple of months ago.

The Butternut turns out to a lightly caramelized, almost creamy, roasted squash and is absolutely delicious - even on it's own !

With the added Rice, Cheese and Herbs, this is just about a meal on it's own. It can most certainly be served as is for lunch without adding anything else.

Rosemary Roasted Butternut and Rice (Salad/Side) ~ Deliciously roasted Butternut Squash with Rice, Cheese and Herbs is perfect as a side or as a salad ~ on it's own for lunch or a meatless light dinner #Salads #SideDish #LightDinner #MeatlessDish

I would suggest to half each quarter of Butternut for kids as this is very filling and I only serve meat or seafood with this roasted Butternut and Rice.... I should say " Butternut served with meat..." ;-)  But this is such a filling, delicious dish, I see it more as a main dish.

ROSEMARY ROASTED BUTTERNUT AND RICE (SALAD/SIDE)

4 Servings

INGREDIENTS:

1 cup Brown Rice
1 Large Butternut Squash
2 t Olive Oil, divided
Black Pepper, to taste
2 TB Fresh Rosemary Leaves, roughly chopped
1 t Dried Chili Flakes

DRESSING:

1 t Garlic, crushed
1/4 cup Balsamic Vinegar
1 TB Olive Oil

1/2 cup Ricotta Cheese, crumbled
Handful Fresh Arugula
1/2 cup Cherry Tomatoes, halved

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F)
2.) Cook the Rice according to the instructions on the packet - keep aside.
3.) Quarter the Butternut - scoop out the seeds - rinse the seeds in a sieve and set aside - place the Butternut pieces on a baking tray.
4.) Drizzle the Butternut with 1 t Olive Oil, season with Black Pepper and sprinkle over the Rosemary - roast for 15 minutes.
5.) Combine retained Butternut Seeds with the remaining 1 t Olive Oil and the Chili Flakes - scatter over the half roasted Butternut - roast a further 20 minutes or until the Seeds are golden and the Butternut has caramelized and is cooked through.
6.) Mix together the Garlic, Balsamic Vinegar and Olive Oil - stir half of the dressing through the cooked Rice.
7.) Place the Butternut on a large serving tray {or individual plates} - top with the Rice, Ricotta, Arugula and Tomatoes - drizzle over the remaining dressing.

Rosemary Roasted Butternut and Rice (Salad/Side) ~ Deliciously roasted Butternut Squash with Rice, Cheese and Herbs is perfect as a side or as a salad ~ on it's own for lunch or a meatless light dinner #Salads #SideDish #LightDinner #MeatlessDish



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                                          By Stephanie Lynn

3 comments:

  1. This looks so delicious! I wish my daughter would get excited about butternut, it's one of my favorite things. I google+ and pinned it. #ticklemytastebuds

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  2. This looks so good! I found your recipe over at Cast Party Wednesday. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1jlh94r. Have a wonderful day!

    ReplyDelete
  3. That looks amazing Linda for some reason my comments are not showing up I hope you get this

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