Butternut Mushroom Rice Pan

Ingredients

• 20 Ounce Cubed butternut squash - 20 oz (about 4 cups), About 4 cups.
• 8 Ounce Sliced baby bella mushrooms - 8 oz (about 3 cups), About 3 cups.
• 1 Count Ready-to-heat whole grain brown rice pouch - 8.8 oz (1 pouch), Contents of 1 pouch.
• 4 Cup Chopped kale - 4 cups, chopped
• 0.5 Cup Pecan halves - 1/2 cup
• 2 Tablespoon Extra-virgin olive oil - 2 tablespoons
• 0.25 Cup Low-sodium vegetable broth - 1/4 cup
• 1 Tablespoon Balsamic vinegar - 1 tablespoon
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 1 Teaspoon Garlic powder - 1 teaspoon
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon

Instructions

1. Season squash and mushrooms

   1. *Preheat the oven to 425°F* and place the cubed butternut squash and sliced baby bella mushrooms on the rimmed sheet pan; add olive oil, smoked paprika, garlic powder, salt, and pepper, then *toss directly on the pan* and spread into an even layer.

2. Roast the vegetables

   2. Roast for *18 minutes*, stirring once, until the mushrooms have released moisture and the squash is *starting to brown at the edges*.

3. Add rice, kale, and liquids

   3. Remove the pan from the oven; add the chopped kale and the *contents of the brown rice pouch* to the pan, then drizzle with vegetable broth and balsamic vinegar and *fold everything together* with a spatula.

4. Steam under foil

   4. Cover the sheet pan tightly with aluminum foil and return it to the oven for *8 minutes*, until the rice is *hot and steamy* and the kale is wilted.

5. Toast the pecans

   5. Remove the foil, sprinkle the pecan halves over the pan, and roast uncovered for *5 minutes*, until the pecans are *lightly toasted* and the squash is tender.

6. Rest and serve

   6. Let the pan stand for *2 minutes*, then *gently toss* and serve warm.