Today, I brought you another quick, easy, and delicious side dish for the big day tomorrow. If you seem to always make the same dishes every Thanksgiving, I suggest trying this delicious, flavorful, vegan, and gluten-free side dish. I am sure you will love this recipe because butternut squash, cranberries, and rice are great matches for turkey.
I love to roast veggies because it doesn’t require a lot of work. If you don’t have much time, you can cook your rice and roast the butternut squash in advance too. When it is time to serve, you just need to sauté the spinach. So, it is a great recipe option to avoid spending hours in the kitchen during the holidays.
Before ending this post, I would like to give you some tips to roast your veggie:
- Cut the butternut squash into roughly the same size. You want all the pieces to cook at the same time.
- Put the chopped butternut squash in a single layer to the baking sheet like I did with the Roasted Root Vegetable with Thyme recipe to avoid they become mushy.
- Toss every single piece with olive oil, but making sure the pieces are coated on all sides because if not the sides that are not coated will be very dry.
I wish you have a very happy and beautiful Thanksgiving with your loved ones.
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Rice with Roasted Butternut Squash and Dried Cranberries
- Preheat oven to 350 degrees.
- In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.
- Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes.
- Heat 1 tbsp in a pan over medium heat.
- Add the onion and garlic. Cook until onions are translucent, about 6-8 minutes.
- Add spinach and cook for about 2-3 minutes.
- In the same pan, where is the spinach mixture, add the roasted squash, cooked rice, and cranberries.
- Stir everything very well and garnish with fresh green onions.
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