Another fall favorite for seasonal fall farmer’s market finds!
1 1/2 pounds butternut squash cubes
4 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 packed cups chopped kale
1 teaspoon chopped fresh oregano
1 can (15 oz) butter beans, drained and rinsed
1 pkg (8.8 oz) heat-and-eat white rice
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons bottled balsamic glaze
Heat oven to 450°F . Toss squash on a sheet pan with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer and roast 20 to 25 minutes. Meanwhile, in an extra-large bowl, toss kale with 2 tbsp oil, 1/4 tsp each salt and pepper and the oregano. Stir in butter beans. Stir squash and push to one side of the pan. Add kale-bean mixture to the other side, mounding slightly. Roast 15 minutes. Microwave rice per package directions. Transfer kale, beans and squash to a large bowl; gently stir in rice and crumbled feta. Drizzle with balsamic glaze and toss. Serve warm.