Butternut Squash & Brown Rice with Hazelnut Sage Topping

Butternut Squash & Brown Rice with Hazelnut Sage Topping

Ingredients:

• 1 3 lb. butternut squash, peeled and diced into 1 in. cubes
• 8 cups brown rice, cooked
• 2 tbsp. olive oil (plus more to drizzle on top)
• 3/4 cup rice cereal (I use rice chex)
• 3/4 cup hazelnuts
• 1-2 sprigs of fresh sage leaves
• 2 tsp. minced garlic
• 1/2 tsp. salt
• Salt and pepper

Directions:

1. Preheat oven to 425 degrees.
2. Place diced butternut squash on a baking sheet and toss with 2 tbsp. olive oil, salt and pepper. Bake at 425 degrees for 40 minutes or until soft when poked with a fork and slightly browned. Stir once half way through the baking time.
3. While butternut squash is baking place rice cereal, hazelnuts, sage, 1/2 tsp. salt and minced garlic in a food processor. Pulse until ingredients are coarsely ground and blended together. Set aside.
4. When squash is finished, mix together with rice and place in a 9×13 baking dish. Sprinkle with hazelnut sage topping and drizzle with olive oil.
5. Turn oven to broil and place dish back in the oven. Broil for 3-5 minutes, just until the topping starts to brown.

Bry