Butternut Squash & Brown Rice w/ Almonds and Cranberries

Butternut Squash & Brown Rice w/ Almonds and Cranberries

Ingredients:

    • 400g Butternut Squash
    • 1/4 Cup Olive Oil
    • 2 T Pure Maple Syrup
    • Salt and Ground Pepper
    • 1.5 Cup Long Grain Brown Rice
    • 3T Freshly Squeezed Orange Juice
    • 1T Basalmic Vinegar
    • 2t Dijon Mustard
    • 4 Stalks Green Onion
    • 1/3 Cup Dried Cranberries
    • 1/2 Cup Slivered Almonds

Directions:

    • Preheat oven to 400 degress.
    • Toss butternut squash in 2T olive oil and 1T maple syrup, salt and pepper. Roast on a sheet pan for 25 minutes.
    • In a large saucepan combine rice and 3 1/4 cup water and bring to a boil. Stir, lower heat, cover and let sit for 25 minutes. Remove from heat and let sit for 10 minutes. 
    • Combine orange juice, vinegars, remaining maple syrup and olive oil. Whisk.
    • Drain excess water out of rice, combine all ingredients and enjoy!

Macros per 100g: 18.4C 3.5F 1.6P