Warm Brown Rice & Butternut Squash

barefootcontessa.com

Judy's good eats!

4 cups (½ to ¾-inch-diced) butternut squash (1½ pounds)

2 tablespoons plus ½ cup good olive oil, divided

2 tablespoons pure maple syrup, divided

Kosher salt and freshly ground black pepper

1½ cups brown rice, such as Texmati long-grain basmati

3 tablespoons freshly squeezed orange juice

1 tablespoon balsamic vinegar

1 tablespoon good white wine vinegar

2 teaspoons Dijon mustard, such as Grey Poupon

4 scallions, thinly cut diagonally, white and green parts

⅔ cup dried cranberries

½ cup salted Marcona almonds

Directions at barefootcontessa.com

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