The nutty wild rice is the perfect foil to the sweetly roasted vegetables in this delicious side dish.
1 large butternut squash, peeled and chopped in small pieces (roughly 1 inch cubes where possible)
1 large red onion, peeled and chopped in small chunks
3 tablespoons vegetable oil (I prefer to use mild olive oil in this dish)
2 tablespoons good Balsamic vinegar
1 generous cup mixed long grain and wild rice
salt and pepper
Preheat the oven to 375℉ (190℃).
Mix the oil and vinegar together well. Place the cut up squash and onion on a baking tray. Pour the oil and vinegar mixture over top, and mix with your hands to cover all the vegetables. Sprinkle with salt and pepper. Put the baking tray in the oven and roast the vegetables for fifteen minutes. Remove the tray from the oven and carefully turn the vegetables. Return to the oven for another 15 minutes, or until the vegetables are beginning to turn golden brown.
Meanwhile, cook the rice according to package directions. Drain and return to the saucepan.
When the vegetables are done, add them to the rice, along with the roasting juices in the pan. Stir gently to combine. Season with salt and pepper to taste if necessary.