5. Position the squash neatly on a papered sheet pan and roast at 400 degrees for 15 to 20 minutes or until a golden-brown color is achieved. 6. Remove from oven and let sit for five minutes then ...
Add collard greens and stir to combine. Add remaining squash mixture to rice and cook until absorbed, about 20 to 25 minutes. If rice is not yet tender, add in remaining vegetable broth, ¼ cup at a ...