Go Back
5 from 1 vote
Brown Rice with Butternut Squash, Pomegranate Seeds, and Goat Cheese with Citrus Dressing
Brown Rice with Butternut Squash, Pomegranate Seeds, and Goat Cheese
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Author: Julia
For the Roasted Butternut Squash:
  • ½ cups small butternut squash peeled and chopped (3 )
  • 1-1/2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
For the Rice:
  • 1 cup dry basmati brown rice
  • 2 tsp orange zest
  • 1 tablespoon fresh squeezed orange juice
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2/3 cup pomegranate arils
  • ½ cup chopped walnuts
  • ½ cup goat cheese crumbles
Roast the Butternut Squash:
  1. Preheat the oven to 375 degrees F.
  2. Peel and chop 3 cups-worth of butternut squash and place it in a mixing bowl.
  3. Add the olive oil, cinnamon and salt and use your hands to coat all of the butternut squash evenly.
  4. Spread the butternut squash on a large baking sheet and bake for 20 to 25 minutes, until browned, soft, and crispy.
Prepare the brown rice:
  1. Add 1 cup of uncooked brown basmati rice and 2 cups of water to a medium-sized saucepan.
  2. Bring to a full boil, then reduce the heat and cover. Cook until all of the water is absorbed, about 30 to 35 minutes.
  3. Remove from heat and allow rice to cool slightly.
  4. In a small bowl, stir together the orange zest, orange juice, olive oil, salt, and cinnamon. Pour this mixture over the brown rice and stir well to combine.
  5. Pour the brown rice into a large serving (or mixing bowl). Add the roasted butternut squash, pomegranate arils, chopped walnuts, and goat cheese. Toss everything together and serve with your favorite entree.