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Balsamic Roasted Fennel and Acorn Squash Rice Casserole

Rated as 4 out of 5 Stars

"Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal."
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Ingredients

1 h servings 152 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
  2. Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
  3. Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
  4. Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
  5. Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.

Nutrition Facts


Per Serving: 152 calories; 3.8 g fat; 27.7 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 409 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! This recipe has inspired me to use acorn squash in other recipes! I didn't know how much our family loved acorn squash until this recipe! The flavors here were great. We picked up the...

Most helpful critical review

I recommend you remove the skin and cut squash into slices no larger than 1/2 inch thick. Cutting everything smaller, using more liquid and covering with foil may help. I don't use the fennel be...

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Delicious! This recipe has inspired me to use acorn squash in other recipes! I didn't know how much our family loved acorn squash until this recipe! The flavors here were great. We picked up the...

Husband and 3 yearold loved this. Wonderful combination!

We really liked this. The sweetness of the squash and the nuttiness of the balsamic vinegar were great together. I think next time I'll add some slivered almonds to it, I bet they'd be good too.

I recommend you remove the skin and cut squash into slices no larger than 1/2 inch thick. Cutting everything smaller, using more liquid and covering with foil may help. I don't use the fennel be...

Great dish! I cut the vegetables up to smaller sizes before I cooked them allowing more surface area to be coated, and better bite size to eat. I also added chopped up cooked chicken to make a ...

Great easy recipe! I cut my vegetables once they were cooked and added some extra balsamic at the end. I also added some additional seasoning. This is a very good side dish. If you like fennel, ...