Warm Brown Rice & Butternut Squash | Barefoot Contessa
"{title} - A {category} recipe from Barefoot Contessa...."
INGREDIENTS
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4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)
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2 tablespoons plus ½ cup good olive oil, divided
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2 tablespoons pure maple syrup, divided
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Kosher salt and freshly ground black pepper
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1½ cups brown rice, such as Texmati long-grain basmati
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3 tablespoons freshly squeezed orange juice
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1 tablespoon balsamic vinegar
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1 tablespoon good white wine vinegar
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2 teaspoons Dijon mustard, such as Grey Poupon
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4 scallions, thinly cut diagonally, white and green parts
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2/3 cup dried cranberries
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½ cup salted Marcona almonds
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