1 acorn squash, seeded and cut into 1-inch-thick wedges
2 turnips, halved
1 red onion, cut into 6 or 8 wedges
3 tablespoons olive oil
1 cup fresh flat-leaf parsley, chopped
1/3 cup roasted almonds, chopped
2 ounces Manchego, finely chopped
1 tablespoon lemon zest, plus lemon wedges for serving (optional)
Fat 22g (6g saturated fat)
How to Make It
Heat oven to 450° F. Cook the rice according to the package directions.
Toss the squash, turnips, apple, and onion with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, turning once, until golden brown and tender, 22 to 24 minutes.
Combine the parsley, almonds, Manchego, lemon zest, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Serve the rice and vegetables topped with the sauce, with lemon wedges on the side, if desired.
Tip: If you don’t have any cooked rice on hand, simply cook 1/4 cup rice according to the package directions.
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