Meatless Monday: Roasted Acorn Squash and Onions with Long Grain and Wild Rice

Calabaza, Calabaza

todo el mundo

pa' su casa!

This is a simple, delicious and healthy recipe. I went ahead and enlisted some help from a box of Zatarains Long Grain and Wild Rice.

1 acorn squash (I don't really know how big it was or what it weighed but it yielded about 3 cups of squash)
4 small white onions or 2 large ones quarted.
olive oil (about 1/4 cup)
coarse sea salt

1 Box Zatarains Long Grain and Wild Rice.

Pre-heat your oven to 375 F. Cut your squash in half and take the seeds out using a spoon. Peel the squash and cut into chunks about 1inch square. Toss your squash and onions in  a bowl with your olive oil along with a liberal shaking of sea salt. Transfer onto a baking dish leaving space between the pieces. Roast for about 40 minutes, turning the veggies halfway.

In the meantime, prepare your rice according to package directions. Transfer your rice onto a large bowl and add the roasted squash and onions. Lightly toss together and serve.