Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash
  • 1 jalapeño pepper
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons lime
  • 1/2 teaspoon salt
  • 1/2 cup uncooked brown rice (or other grain)
  • cilantro, for topping

Instruction

  • Preheat oven to 400˚.
  • Cut acorn squash in half, scoop out insides, and cut each half into four wedges. Place shell side down in the baking pan.
  • Mince jalapeño and garlic. Whisk with olive oil, honey, lime, and salt. Brush over acorn squash.
  • Bake squash for 20 minutes and brush extra jalapeño mixture over acorn squash. Bake for another 10-20 minutes until squash is tender and golden brown.
  • Cover rice with water and bring to a boil. Cook for 30-35 minutes until tender.
  • Layer roasted squash over rice. Drizzle with juice from the bottom of the pan and sprinkle with cilantro.