Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. In a large pot, combine rice, broth, water and 1 tablespoon butter, cover, bring to a boil; reduce heat to a simmer, cover and cook 50 minutes. Remove from heat and let stand 10 minutes, covered.
Meanwhile, toss butternut squash with oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 10 minutes. Stir and roast for another 10 minutes or until browned.
Transfer hot cooked rice to a large bowl. Stir in remaining 1 tablespoon butter, 1/2 cup pepitas, parsley and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Gently stir in cooked squash. Garnish with remaining pepitas.