INGREDIENTS
1 1/2 lb
butternut squash
2 tbsp
olive oil
2 tbsp
maple syrup
1 serving
kosher salt and pepper
1 1/2 cups
brown rice
3 tbsp
orange juice
1 tbsp
balsamic vinegar
1 tbsp
white wine vinegar
2 tsp
dijon mustard
4
scallions
2/3 cup
cranberries
1/2 cup
marcona almonds