Whether you are looking for a fresh tasting and lighter holiday side dish or just a new dish to get you through the week, this is for you.
This dish is simple (just 5 main ingredients), savory and hearty but not heavy.
Spiced and roasted butternut squash, sautéed mushrooms and wild rice all baked together and then tossed with fresh parsley and salted cashews.
A perfect complement to so many dishes!
It’s fresh tasting and delicious without being overly flavored– which makes is a perfect accompaniment to so many other dishes and a nice contrast to all the other rich foods we often find ourselves eating this time of year.
All you need is butternut squash, mushrooms, wild rice, salted cashews, parsley and a few spices.
And it comes together quickly.
First you cook the rice in a large pot of water and while the rice cooks, you roast the butternut squash.
While the rice cooks and squash is in the oven, you saute the mushrooms.
Then all you do is mix the cooked rice, roasted squash and sauteed mushrooms together in a large baking dish and bake for 20 minutes!
When it’s out of the oven, you toss with salted cashews and fresh parsley.
Recipe adapted from my mother’s friend, the original recipe did not include butternut squash and is equally delicious if you love mushrooms like we do!
I just happen to like the additional pop of color with the squash as well.
It’s pretty and festive!
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.