Ingredients
Scale
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/4 cup onion, diced
- Pinch red chili flakes
- 1/4 teaspoon each salt and pepper
- 2 cups cubed & roasted butternut squash
- 1 cup brown rice
- 2 cups chicken stock
- 1 cup baby spinach
- ¼ cup toasted walnuts
Instructions
- Preheat the oven to 400F.
- Place cubed squash on a baking sheet sprayed with non stick spray. Roast cubed squash for 20-30 minutes or until soft and brown. Set aside.
- Using the sear setting on a pressure cooker melt butter and sauté onion, garlic, salt, pepper, and pepper flakes until onion is translucent. Add rice and sauce for one minute more. Add chicken stock.
- Set pressure cooker to high and the timer for 25 minutes.
- Release the steam and stir in the roasted squash and spinach mixing lightly, allowing spinach to slightly wilt.
- Garnish with toasted walnuts.