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Red Wine Rice with Delicata Squash

Product Description

This vegetarian dish is as pretty as it is delicious. 

Preparation time | about 30- 45 minutes

Serves 4



  1. Preheat oven to 425°F. Cut ends off squash and cut in half lengthwise. Scoop out seeds and cut into ½-inch half circles. 
  2. Place squash slices on a large baking sheet and brush on all sides with olive oil. Sprinkle with Herbs&Salt.
  3. Roast until golden and soft on the inside, about 20 minutes, flipping halfway through.
  4. While squash is roasting, place rice, wine, vegetable broth, and 1 teaspoon of Herbs&Salt in a medium saucepan set over medium heat. When rice begins to boil, cover, and continue cooking for 15-20 minutes until rice is al dente (tender, but firm).
  5. To serve: Place a round mold (an English muffin mold works well) in the center of a plate and fill with the rice, pat down with the back of a spoon to smooth surface. Arrange squash slices around the rice and drizzle with olive oil. Garnish with Parmigiano-Reggiano and freshly ground pepper.