Best 3 Balsamic Roasted Fennel And Acorn Squash Rice Casserole Recipes

Journey into a symphony of flavors with our Balsamic Roasted Fennel and Acorn Squash Rice Casserole, where autumn's bounty takes center stage. This hearty and wholesome dish is a celebration of fresh, seasonal ingredients, featuring tender roasted acorn squash, caramelized fennel, and fluffy wild rice, all enveloped in a creamy, flavorful sauce. Alongside this main attraction, embark on a culinary adventure with our enticing side dish recipes, including a refreshing Fennel and Orange Salad, a zesty Roasted Beet and Goat Cheese Salad, and a delightful Quinoa with Roasted Vegetables, each adding a unique dimension to your culinary experience. Let's dive into the delightful world of flavors with our flavorful recipes.

Let's cook with our recipes!

BALSAMIC ACORN SQUASH

Balsamic Acorn Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

FENNEL RICE

Fennel Rice image

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound fennel (2 medium bulbs), trimmed, cored and diced small
Salt to taste
1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
2 1/2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams

BALSAMIC ROASTED FENNEL AND ACORN SQUASH RICE CASSEROLE

Balsamic Roasted Fennel and Acorn Squash Rice Casserole image

Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal.

Provided by Uncle Ben's

Categories UNCLE BEN'S®

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges
1 large fennel bulb - trimmed, cored and cut into 8 pieces
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) box UNCLE BEN'S® Basmati Medley Savory Herb
2 teaspoons chopped fresh parsley

Steps:

Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 27.7 g, Fat 3.8 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 2 g

Tips:

Choose the right fennel and acorn squash. Look for fennel bulbs that are firm and have no blemishes. The acorn squash should also be firm and have a deep orange color.
Roast the vegetables before adding them to the casserole. This will help to caramelize the vegetables and bring out their natural sweetness.
Use a good quality balsamic vinegar. The balsamic vinegar is one of the key ingredients in this dish, so it's important to use a good quality one. Look for a balsamic vinegar that is aged for at least 12 years.
Don't overcook the rice. The rice should be cooked through but still have a slight bite to it.
Serve the casserole hot. This dish is best served hot out of the oven.

Conclusion:

This balsamic roasted fennel and acorn squash rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted vegetables are tender and flavorful, and the balsamic vinegar adds a touch of sweetness and acidity. The rice is cooked to perfection and helps to soak up all of the delicious flavors. This casserole is sure to be a hit with your family and friends.