4 to 6
4 to 6
WHAT YOU'LL NEED
Step 1: Preheat oven to 425˚F (220˚F). Line baking sheet with parchment paper; set aside. Stir together oil, vinegar, maple syrup, salt and pepper. Toss squash with 4 tsp (20 mL) of the dressing; arrange on prepared pan. Bake for 20 to 25 minutes or until tender.
Step 2: Meanwhile, heat rice according to package directions.
Step 3: Toss warm rice with hot roasted squash and kale until kale wilts; toss with remaining dressing. Stir in chicken (if using) and dried cranberries.
Roast 1 chopped apple along with butternut squash if desired.
This dish is just as delicious with sweet potato or pumpkin substituted for the butternut squash.
Per 1/6 recipe:
- Calories 280
- Fat 10g
- Cholesterol 35mg
- Sodium 350mg
- Carbohydrate 30g
- Fibre 4g
- Sugars 7g
- Protein 17g
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