Maple Glazed Squash with Rice Pilaf


As fall comes along, I find myself wanting those typical fall tastes… Squash, maple, pumpkin, apple… One of my favorite fall dishes is Maple Glazed Squash. It pairs beautifully with rice pilaf.

Maple Glazed Squash

  • 1 Butternut Squash, peeled, seeded, and chopped into 1/2 inch cubes
  • 2 Tbsp Pure Maple Syrup
  • 2 tsp Olive Oil
  • 1 tsp Sea Salt

Preheat oven to 350 degrees F. Cover a cookie sheet in parchment paper. In a medium sized bowl, combine all ingredients, being sure to get all the squash pieces coated with the syrup. Pour onto cookie sheet in a single layer. Bake for 20 minutes, then flip, and bake for an additional 15 minutes or until tender.

Rice Pilaf

  • 1 cup cooked brown rice
  • 1/4 yellow onion, diced
  • 2 small to medium sized carrots, peeled and diced
  • 1/2 green bell pepper, diced
  • 1 small zucchini, diced
  • 1/2 cup diced mushrooms
  • 1 Tbsp olive oil
  • 1/2 cup Vegetable Broth
  • 1 tsp Sea Salt

Heat oil in skillet over medium heat. Toss in onion and sauté until it begins to caramelize. Add carrots and sauté for two minutes. Add in bell pepper and sauté until carrots and peppers are tender. Add mushrooms and zucchini and sauté until tender. Pour in vegetable broth and bring to a simmer. Add cooked brown rice and salt and stir. Reduce heat to low and simmer until liquid has been absorbed. Serve alongside Maple Glazed Squash.

*Chef’s note- You can make this pilaf with any vegetables you have on hand. It’s a good basic recipe that is very adaptable.



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