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Roasted Rosemary Butternut Squash

Roasted Rosemary Butternut Squash

with Wild Rice, Feta and Pine Nuts

Recipe Development TeamUpdated on October 24, 2023

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Calories

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Protein

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Total

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40 minutes

Difficulty

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Easy

We’ve all heard that much overused culinary phrase “fusion food”, but this recipe is fusion of a slightly different kind. With the onset of Winter Patrick has taken some decidedly seasonal squash and the deep, heady scent of rosemary and combined them with the lighter flavour of feta and wild rice. The squash takes a little bit of work with a vegetable peeler but once you’ve tackled and roasted it you’ll never look back. We use any leftovers for butternut squash soup!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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