- 1 medium butternut squash
- 2 Tbsp. olive oil
- salt and freshly ground pepper
- 2 Tbs. unsalted butter
- fresh rosemary for roasting and for butter
- 1 cup cooked black rice (barley or your favorite grain))
- 1/2 cup roasted cashew nuts
Preheat an oven to 425°F.
Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers. Cut all of the squash into 1-inch chunks. Spread the pieces on a rimmed baking sheet. Drizzle with the oil and toss with your hands to coat. Add fresh rosemary. Season with salt and pepper.
Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
In a bowl mix together roasted butternut squash and cooked black rice.
In a small frying pan, melt the butter over medium heat until the foam subsides. Add the fresh rosemary and cook just until the butter turns a light hazelnut brown and the rosemary is crisp, about 30 seconds. Immediately pour the brown butter and rosemary over the squash and rice and toss to coat. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve with roasted cashew nuts.