Capture all of the tastes and smells of fall with this recipe! It is filled with nutrition, as well, and its wide-variety of ingredients add a flavor profile that many will love. It also has a little taste of Montana with its unique homemade huckleberry balsamic vinaigrette!
*recipe derived and modified from iowagirleats.com
- 1 cup wild brown rice blend
- 1 3/4 cup chicken broth
- 3 cups butternut squash, diced into 1” cubes
- 4 Tbsp. EVOO
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- salt and pepper
- 10 oz brussels sprouts, thinly shredded
- 2 apples (we recommend honeycrisp or gala, but it’s your choice), chopped
- 6 oz white cheddar cheese, cubed
- 1/3 cup almonds
- 1/3 cup dried cranberries
For the Huckleberry Balsamic Vinaigrette:
- 1/2 cup EVOO
- 1/4 cup balsamic vinegar
- 1 clove garlic, finely minced
- 2 Tbsp. huckleberry jam/jelly
- salt and pepper
- Cook rice per the instructions. Add chicken broth to the rice and set aside.
- Preheat oven to 400 degrees. Line baking sheet with foil and spray with nonstick spray.
- Add butternut squash cubes, 2 Tbsp. EVOO, garlic, powder, chili powder, cinnamon, and salt/pepper to mixing bowl. Mix to lather butternut squash well. Add to baking sheet and place in oven to roast for 15-20 minutes, stirring halfway through.
- On another baking sheet covered in foil and nonstick spray, add shredded brussels sprouts, 2 Tbsp EVOO, and salt/pepper. Add to oven with squash and roast for 8-10 minutes until brussels sprouts are golden brown.
- For Huckleberry Balsamic Vinaigrette: Combine all ingredients in a bowl or jar then whisk or shake to thoroughly combine. If needed, microwave the huckleberry jam/jelly to melt.
- In a large bowl, combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle balsamic vinaigrette on top to coat. Serve and enjoy!