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Recipe Summary

prep:
10 mins
cook:
50 mins
roast:
20 mins at 450°
stand:
10 mins
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 450 degrees. In a large, lidded pot, combine rice, broth, 1 cup water and 1 tbsp of the butter. Bring to a boil; reduce heat to a simmer, cover and cook 50 minutes. Remove from heat and let stand 10 minutes, covered.

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  • Meanwhile, toss butternut squash with oil, 1/4 tsp of the salt and 1/4 tsp of the pepper. Roast at 450 degrees for 10 minutes. Flip and roast for another 10 minutes or until browned.

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  • Transfer hot cooked rice to a large bowl. Stir in remaining 1 tbsp butter, 1/2 cup of the pepitas, the parsley, remaining 1 tsp of the salt and remaining 1/4 tsp of the pepper. Gently stir in cooked squash. Garnish with remaining pepitas.

Tips

If you can't find red rice, try brown basmati instead. it also works nicely with the pork's spicy rub.

Nutrition Facts

324 calories; total fat 13g; saturated fat 4g; cholesterol 8mg; sodium 389mg; carbohydrates 45g; fiber 3g; protein 11g.
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Reviews

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