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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!