Directions

1. Add rice and chicken broth to a small saucepan then bring to a boil, place lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente. Set aside to cool slightly.
2. Preheat oven to 400°F. Line a sheet pan with a silpat or foil sprayed with cooking spray. Add butternut squash, 1-1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Toss to coat well. Roast for 15-20 minutes, stirring halfway through.
3. Line another sheet pan with a silpat or foil sprayed with cooking spray. Add shredded Brussels sprouts, remaining 1-1/2 tablespoons olive oil, salt and pepper. Toss to coat evenly, add to oven after stirring the squash then roast together for 8-10 mins or until Brussels sprouts are tender and golden brown.
4. Combine remaining 1/2 cup oil, balsamic vinegar, garlic, and peach puree in a bowl. Whisk to combine. Season to taste with salt and pepper.
5. Combine rice, squash, brussels sprouts, apples, blueberries, cheese, and almonds. Drizzle with vinaigrette. Toss gently to coat and serve.