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Balsamic Roasted Fennel & Acorn Squash Rice Casserole

www.unclebens.com
  • minutes
  • Serves 8

INGREDIENTS

1

acorn squash- cut in half  lengthwise, seeded and cut into 12 wedges

1

large fennel bulb- trimmed, cored and cut into 8 pieces

2 tbsp

extra-virgin olive oil

2 tbsp

balsamic vinegar

3 cloves

garlic, minced

1 tbsp

chopped fresh rosemary

1/2 tsp

salt

1/4 tsp

black pepper 

1

box UNCLE BEN’S® Long Grain & Wild Rice Fast Cook

2 tsp

chopped fresh parsley