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Prep
Difficulty
Easy
Time
Estimate
1 hour
This two dishes are such good friends and they taste great at room temperature on the go as leftovers. If for some reason you are not just piling these together as leftovers then here are some steps to make them happen for lunch or dinner.
1. Marinate the acorn squash.
2. Prepare all the ingredients for the Harvest Rice Salad and cook the rice.
3. Roast the squash.
4, Toss the salad and serve together.
Use pumpkin seeds instead of nuts to make this nut-free.
Wedges of acorn squash are marinated in cranberry juice before being roasted into an almost candied state of goodness. The brilliant red juice adds a subtle tang, color and essence to an otherwise lovely squash. The skin is edible as well!
Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.
