Tuesday, December 8, 2009

Roasted Butternut Squash and Broccoli w/ Jasmine Brown Rice and Homemade Pesto

Tonight we shared an awesome dinner with our friends Kelly and Brian. Kelly is gluten-free so I was pleased to create my very first intentional gluten-free meal :D  I new I wanted to have rice and vegetables - from there I chose two vegetables that were in season and some delicious pesto that I had premade in the freezer. It all came together quite nicely!

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  • 2 cups butternut squash (peeled, seeded and cut into bit sized cubes)
  • 2 cups broccoli florets
  • 1 tablespoon olive oil 
  • salt and pepper to taste
  • 1 1/4 cups brown jasmine rice, prepared
  • 1 can navy beans, rinsed and drained
  • 1/4-1/2 cup basil pesto

Winter Salad

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  • 4 cups local mixed lettuce
  • 1/4 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • 1 apple, diced
  • 1/4 cup peanuts
  • raspberry vinaigrette


1. Toss the butternut squash with the olive oil, salt and pepper. Roast the squash in a preheated 400F oven until tender, about 40 minutes and set aside.

2. After 20 minutes of roasting, on another sheet pan prepare the broccoli with EVOO, s&p. Place in the oven and cook the remaining 15-20 minutes.

3. Toss the rice with the roasted vegetables, beans, and pesto. Serve warm or at room temperature.

4. Serve with prepared salad, above.

…followed by a few Sugar Plums

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and I may have had a small sliver of this Oreo Cheesecake from Francesca's Bakery at our HR Team meeting today.

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