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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.

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  • 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.

  • 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.

  • Roast until squash is tender, about 45 minutes, stirring every 15 minutes.

  • 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

152 calories; protein 3.2g 6% DV; carbohydrates 27.7g 9% DV; fat 3.8g 6% DV; cholesterolmg; sodium 409.4mg 16% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2015
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 fennel from our neighbors farm so it was super fresh and it pared perfectly with the fennel. To me this seems like an unlikely combination but it worked! Thank you for a great recipe and thank you Uncle Ben's for making a great rice blend. I can't say enough about the flavor combination here! Read More
(2)

Most helpful critical review

Rating: 1 stars
01/13/2016
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 because I don't like it. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/26/2015
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 fennel from our neighbors farm so it was super fresh and it pared perfectly with the fennel. To me this seems like an unlikely combination but it worked! Thank you for a great recipe and thank you Uncle Ben's for making a great rice blend. I can't say enough about the flavor combination here! Read More
(2)
Rating: 1 stars
01/13/2016
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 because I don't like it. Read More
Rating: 4 stars
08/08/2018
Really flavorful-made twice the volume of marinade. Might try adding walnuts next time Read More
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Rating: 5 stars
07/09/2015
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 you should definitely try this. It's a good way to try something new. Read More
Rating: 4 stars
01/12/2016
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. Read More
Rating: 4 stars
03/13/2016
Husband and 3 yearold loved this. Wonderful combination! Read More
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Rating: 5 stars
11/09/2015
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 main dish casserole. It was very good. Will make it again with left over Thanksgiving turkey. Read More