Easy recipe Balsamic Roasted Fennel and Acorn Squash Rice Casserole

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about one acorn squash - cut in half lengthwise, seeded and cut into twelve wedges about one large fennel bulb - trimmed, cored and cut into eight pieces two tablespoons extra-virgin olive oil two tablespoons balsamic vinegar three cloves, garlic (Recipes by ingridients garlic) mincedabout one tablespoon chopped fresh rosemary about one/two teaspoon salt one quarter teaspoon ground black pepper about one (six ounce) box UNCLE BENS Basmati Medley Savory Herb two teaspoons chopped fresh parsley .