[trg_recipe template=”recipe” img_src=”media_lib” imgwidth=”500″ imgheight=”333″ imgcrop=”true” img_align=”center” img_alt=”burger” img_caption=”Optional image caption” summary=”” recipe_summary_tag=”h4″ other_notes=”” recipe_cuisine=”” recipe_category=”” prep_time=”15″ cook_time=”35″ total_time=”50″ ing_heading=”Ingredients” ingredients=”%5B%7B%22list%22%3A%221%20-%201%2F2%20cup%20of%20vegetables%20(your%20choice%20of%20Brussel%20sprouts%2C%20broccoli%2C%20string%20beans%2C%20carrots)%5Cn2%20%C2%BD%20cups%20diced%20butternut%20squash%5Cn4%20tablespoons%20extra%20virgin%20olive%20oil%2C%20divided%5Cn%C2%BC%20teaspoon%20salt%2C%20plus%20more%20to%20taste%5Cn%C2%BE%20teaspoon%20chili%20powder%5Cn1%20cup%20Capizzano%E2%80%99s%20Venere%20Black%20Rice%5Cn1%20cup%20Borotti%2FLecchi%20legumes%2C%20cook%20as%20instructed%20on%20package%20first.%20Or%20use%201%20can%20kidney%20or%20cannellini%20beans%2C%20drain%20and%20rinse.%5Cnjuice%20of%201%20lime%5Cn4%20ounces%20feta%2C%20crumbled%20or%20diced%5CnPepper%20to%20taste%5CnDrizzle%20a%20generous%20amount%20of%20your%20favorite%20Capizzano%20Olive%20Oil.%20My%20favorites%20are%20Milanese%20Gremolata%20or%20Garlic%20Olive%20Oil%5Cn%22%7D%5D” show_dv=”true” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_summary=”true” hide_nutrition=”true” social_heading=”Share this recipe” social_buttons=”twitter,facebook,whatsapp,googleplus,linkedin,pinterest,vkontakte,email,print,reddit” social_sticky=”true” img_lib=”11″][trg_recipe_method]
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Preheat oven to 425°F. Toss the vegetables and butternut squash with 2 tablespoons of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.
While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.
In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 2 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.
Divide into 4 portions and serve warm or chilled. I like it warm.