This versatile, vegan side dish is perfect for fall dining. If you don't have butternut squash on hand, you can try this with roasted pumpkin, and almost any green will work in place of the spinach.
Course Side Dishes
Servings 6people
Calories 136kcal
Author Megan
Ingredients
1/2cupwild rice
1medium butternut squashabout 10 ounces, peeled, cored, and diced
1Tablespoonolive oildivided
1/2cupdiced onion
4cupstorn spinach
1teaspoonsalt
1/4teaspoonpepper
1Tablespoonbalsamic vinegar
Instructions
Cook wild rice according to package. In the last 20 minutes of cooking, preheat oven to 400°F. Reserve about 1/4 cup of water from the cooked rice.
Toss squash in 1/2 tablespoon olive oil, spread on a rimmed baking sheet, and roast for 15 minutes.
Heat remaining oil in a shallow saucepan over medium. Add onions and cook until translucent, about 5 minutes.
Stir in wild rice, squash, and spinach, and cook until spinach is bright green and wilted. Season with salt and pepper, and stir in balsamic vinegar. Cook an additional 5 minutes and serve.