Forbidden Rice with Roasted Acorn Squash

Set a medium saucepan over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat the rice in butter. Add the appropriate amount of water as directed on the rice package for 1 1/2 cups of rice (this will vary between 3-4 cups depending on the variety of rice). Add 1 1/2 teaspoons of salt, cover the pan and bring to a boil.

Once boiling, stir it, lower the heat to medium-low, cover the pan and simmer until cooked through. Make sure that you follow the cook time as directed on the rice package.

Meanwhile, preheat the oven to 450 F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn it and spread the acorn squash again and roast for another 10 minutes. In the last 2-3 minutes of cook time, sprinkle the pecans over the acorn squash so the pieces can toast.

Once the rice and roasted acorn squash are ready, toss them into a serving bowl, add orange zest and thyme and toss to combine. Then add salt and pepper to taste. Serve warm or at room temperature!