Meatless Butternut Squash Casserole w/Rice
Meatless Butternut Squash Casserole with Mid Eastern Rice
Take 1 cup rice Jasmine or Basmati (fragrant)
1 teaspoon sumac spice (found in Indian/Mid East grocery)
Sea salt/pink himalayan or black salt
1/2 butternut squash sliced or cubed/diced
2 stalk of celery cut thin pieces
Fresh parsley ¼ bundle sliced
2 teaspoon ground poultry spice
Or use thyme & sage mixed
⅓ cup maple syrup or honey
⅓ cup apple cider vinegar
⅓ cup coconut aminos liquid (substitute for meat boullion or soy sauce or worcestershire sauce)
Mix and taste if all even in flavors and set aside.
1 container of goat crumbled cheese
Take Rice and boil as directed til done and set aside to cool. In frying pan put olive oil 2 Tablespoons and medium heat. Add the cooled rice with the saffron, sumac spice, sea salt. Turn frequently til all rice is evenly coated with the sumac and saffron. Set aside.
Cut off the top tip and bottom tip of the butternut squash. You then take fork and poke all around and put in microwave 3 to 5 minutes and let cool. Take the seeds scooped out at bottom and either peel or cut in cubed/diced pieces and set aside.
In separate frying pan, add the onions and celery and carrots with sea salt and parsley
With spices. Cook til all tender on medium heat and turn off and set aside. Add the rice to the vegetables and mix well
Take a baking tray and olive oil that. Add the squash with the other vegetable mixture and add the sauce and mix well. Spread flat on the rectangle baking pan and then sprinkle the nuts and goat cheese.
Bake over 400 degrees Fahrenheit and for 20 minutes. Serve with rice at bottom and the vegetables on top. Enjoy. Note: If you are a meat eater; then add your lamb, pork or beef to the plate on the side and cook as directed.
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