1 Red onion, Cut in Half and sliced into thin slices
1 T. Fresh Rosemary, chopped
2 T. Honey
2 T. Apple Cider Vinegar
Salt and pepper, to taste
Instructions
Heat the olive oil in a large saute pan to medium/high. add the butternut squash, onion, and rosemary, and saute for 7-9 minutes, stirring every 30 seconds or so, until the squash and onion have begin to develop some caramel color and are tender. Add Salt and Pepper to taste.
Add the honey and vinegar to the squash, stir to coat, and remove from heat.
In a large bowl, toss together the warm brown rice, quinoa, and butternut squash mixture, making sure to scrap all the liquid from the pan and into the bowl.
Serve warm.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/11/06/butternut-squash-brown-rice-w-caramelized-onions/