<\/i><\/span><\/span><\/a><\/p><\/li> Extra virgin olive oil<\/p><\/li>
2 2 oranges, seeded and sliced into 1\/8 inch thick slices<\/p><\/li>
2 2 lemons, seeded and sliced into 1\/8 inch thick slices<\/p><\/li>
3 pounds 3 butternut squash, trimmed, sliced in half vertically, peeled, and cut into 1\/2 inch thick slices<\/p><\/li>
Morton\u2019s kosher salt<\/p><\/li>
Black pepper<\/p><\/li>
1\/4 cup 1\/4 dried cranberries<\/p><\/li>
1\/4 cup 1\/4 dried sour cherries<\/p><\/li>
1 1 bunch scallions, thinly sliced<\/p><\/li>
Italian parsley leaves<\/p><\/li>
Dressing<\/strong><\/li>1\/4 cup 1\/4 Sonomic Gold Almost Vinegar or mild balsamic vinegar<\/p><\/li>
1 teaspoon 1 Dijon mustard<\/p><\/li>
2 tablespoons 2 lemon juice <\/p><\/li>
1 teaspoon 1 apricot jam or berry jam if using balsamic<\/p><\/li>
1 1\/2 teaspoons 1 1\/2 Morton\u2019s kosher salt<\/p><\/li>
Black pepper, several grinds<\/p><\/li>
1\/2 cup 1\/2 extra virgin olive oil<\/p><\/li><\/ul>\n\t\t\t
Directions<\/h3>\n\t\t\t- Bring a large pot of salted water to the boil. Add the rice and cook until it is tender, but still has a bite. The timing will depend on the particular rice used. Mine took about a half hour. Drain and spread on a sheet pan to cool. <\/li>
- Preheat the oven to 425\u00b0 with a rack in the center. Line a half sheet pan with either parchment or non-stick foil. Place the orange slices on the pan and drizzle with only a small amount of olive oil – approximately 2 teaspoons. Rub the oil onto the slices, and flip them. Roast for 20 minutes, total, flipping them halfway through. Repeat with the lemon slices, but only roast for 15 minutes, flipping them halfway through. Set aside.<\/li>
- Place the butternut squash slices on a half sheet pan lined with either parchment of non-stick foil. Drizzle with 3 tablespoons olive oil, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Roast in the oven for 15-20 minutes, until they are fully tender. Set aside.<\/li>
- Add the cooled rice, dried cranberries, and dried cherries to a large bowl and stir in the dressing. Cut the roasted orange slices into quarters and the lemons into halves. Fold them into the rice. Spoon some of the rice onto a platter, layering the butternut squash as you go. Continue adding the squash and the rice to the platter until it\u2019s all used. Garnish with a few parsley leaves and Enjoy!<\/li>
- Dressing<\/strong><\/li>
- In a small bowl, whisk together all the ingredients for the dressing. <\/li><\/ul>\n\t\n