I love squash and Butternut is at the top of my list. You really cannot overcook it, the longer it roasts it gets softer and softer and the consistency mimics that of spaghetti squash.
Very easy recipe, makes amazing leftovers, and you can give your pups some plain squash on the side for a treat.
You can also top this with vegan cheese or regular cheese if you are not plant based.
This recipe is more than enough for two people. Double if for a family.
Roasted Butternut Squash with Arugula and Wild Rice
Ingredients:
1 Butternut squash, halved, seeds removed
1 1/2 cups wild rice, cooked
1 cup pine nuts, toasted
1 shallot, chopped
1 clove garlic, minced
2 cups arugula
Splash(es) of dry white wine
3-4 large white button mushrooms, chopped (optional)
Instructions:
Preheat over to 425 degrees.
Line a small sheet pan with parchment paper. Spray each half of the butternut squash with cooking spray. Place skin side up on the baking sheet and roast for 45 minutes, or until the squash is very soft when pierced with a knife.
To a dry skillet at the pine nuts. Cook over medium heat, stirring or tossing so they do not burn. When they start to turn golden remove from pan, set aside.
In the same skillet, add a bit of broth or cooking spray and sauté the shallots and mushrooms until both are soft, about 10 minutes.
Add minced garlic, cook for another 3 minutes.
Turn up the heat and deglaze the pan with the white wine, stirring often so nothing burns.
Add in the arugula, and stir to coat. I prefer my arugula crispy rather than cooked down, but it is up to you. If you want it softer you can sauté it longer.
Remove the squash from the sheet pan. Top with the arugula mixture and generously garnish with pine nuts.
Roasted Butternut Squash with Arugula and Wild Rice
Ingredients
- 1 Butternut squash halved and seeds removed
- 1 1/2 cups wild rice cooked
- 1 cup pine nuts toasted
- 1 shallot chopped
- 1 clove garlic minced
- 2 cups arugula
- Splash es of dry white wine
- 3-4 large white button mushrooms chopped (optional)
Instructions
-
Preheat over to 425 degrees.
-
Line a small sheet pan with parchment paper. Spray each half of the butternut squash with cooking spray. Place skin side up on the baking sheet and roast for 45 minutes, or until the squash is very soft when pierced with a knife.
-
To a dry skillet at the pine nuts. Cook over medium heat, stirring or tossing so they do not burn. When they start to turn golden remove from pan, set aside.
-
In the same skillet, add a bit of broth or cooking spray and sauté the shallots and mushrooms until both are soft, about 10 minutes.
-
Add minced garlic, cook for another 3 minutes.
-
Turn up the heat and deglaze the pan with the white wine, stirring often so nothing burns.
-
Add in the arugula, and stir to coat. I prefer my arugula crispy rather than cooked down, but it is up to you. If you want it softer you can sauté it longer.
-
Remove the squash from the sheet pan. Top with the arugula mixture and generously garnish with pine nuts.
