Sprouted Rice With Butternut Squash & Haricot Verts (original recipe)

1 butternut squash, peeled and diced
2 cups sprouted rice blend, uncooked
1 Tbs ground sage
1 Tbs rosemary, crushed
1 cup pinot grigio
1 leek, white and light green parts chopped
1 lb haricot verts, trimmed and cut into bite-sized pieces
1 cup walnuts, toasted

1) Preheat the oven to 400F. Grease a rimmed baking sheet and add butternut squash. Spray with olive oil cooking spray and bake for 45-50 minutes, until browned.
2) Meanwhile, cook rice according to package directions, typically 25-30 minutes. Combine cooked rice with sage and rosemary.
3) In a large saute pan, mix the leeks and pinot grigio. Bring to a boil and allow wine to reduce to about 1/4 cup, about 7-10 minutes. Add haricot verts and cover, steaming the beans until bright green, 3-5 minutes.
4) To serve, make a bed of rice and top with haricot verts, butternut squash and toasted walnuts.

Review:  I've been chronically fatigued and disinterested in cooking as of late. This has led to eating a lot of crap. So, I pledged to do things differently this week and committed to cooking. However, my disinterest led to not looking for new recipes. I instead grabbed random produce at the grocery store this weekend. I spent much of today pondering what I could make with the ingredients I owned and this is what I came up with. It was unbelievably delicious. The tanginess of the wine reduction was such a great counter to the sweetness of the butternut squash and then toasty flavor of the walnuts was a nice finish. The haricot verts/leeks/rice were a nice base to such a wonderful flavor combination. Yum!!