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RECIPES
| Calories | 75,8 Kcal |
| Fat | 0,5 g |
| of which saturated fat | 0,1 g |
| Carbohydrates | 16,0 g |
| of which sugar | 7,1 g |
| Proteins | 1,6 g |
| Salt | 0,0 g |
| Calories | 75,8 Kcal |
| Fat | 0,5 g |
| of which saturated fat | 0,1 g |
| Carbohydrates | 16,0 g |
| of which sugar | 7,1 g |
| Proteins | 1,6 g |
| Salt | 0,0 g |
Pre-heat the oven to 220ºC. Put rice, water and a pinch of salt in a pot. Peel and dice the butternut squash (1 cm). Spread on a sheet pan, with baking sheet if you have, drizzle with olive oil and season with salt and pepper. Roast in oven for 25 min. Chop kale and scallions. Mix with cranberries in a big bowl. Separate the rosemary leaves from its branches and mince garlic. Mix with balsamic vinegar, brown sugar, olive oil and season with salt and pepper. Mix salad ingredients, dressing and rice. Pre-heat the oven to 220ºC. Put rice, water and a pinch of salt in a pot. Peel and dice the butternut squash (1 cm). Spread on a sheet pan, with baking sheet if you have, drizzle with olive oil and season with salt and pepper. Roast in oven for 25 min. Chop kale and scallions. Mix with cranberries in a big bowl. Separate the rosemary leaves from its branches and mince garlic. Mix with balsamic vinegar, brown sugar, olive oil and season with salt and pepper. Mix salad ingredients, dressing and rice. Cooking step by step
The oven:
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water. 
The butternut squash:
The salad ingredients:
The dressing:
The salad:
Cooking
step by stepThe oven:
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water. The butternut squash:
The salad ingredients:
The dressing:
The salad:
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