Roasted Butternut Squash, Apple, Cranberry Pilaf

Ingredients

• 2 packs Royal® Microwaveable Basmati Rice
• 3 tablespoons olive oil, divided
• 1 small butternut squash, peeled and finely diced
• 2 shallots, minced
• 1 Granny Smith apple, peeled and finely diced
• 2 teaspoons chopped rosemary
• 2 teaspoons chopped sage
• Kosher salt, to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup pepitas

Preparation

1. Preheat your oven to 400°F.
2. Spread the diced butternut squash in an even, single layer on an aluminum foil-lined baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with kosher salt. Toss to coat evenly.
3. Roast the squash for about 25 minutes, or until it’s tender and can be easily pierced with a fork.
4. While the squash roasts, cook the rice.
5. In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallots and cook for 2 minutes, stirring occasionally.
6. Stir in the diced apple, chopped rosemary, and sage. Season generously with kosher salt. Cook for 5 to 7 minutes, until the apple has softened.
7. In a large bowl, combine the cooked rice, roasted butternut squash, apple mixture, dried cranberries, chopped walnuts, and pepitas. Gently toss everything together until well-mixed.

Serve and devour!

(Authentic Royal)