Butternut Squash Wild Rice
Nutty wild rice, sweet butternut squash and tart cranberries combine to make a flavorful side dish or entrée.
Ingredients
- 2 cups butternut squash peeled, diced into 1-inch cubes
- 2 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 cups chicken or vegetable broth
- 1 cup wild rice
- 1/2 cup diced onion
- 1 handful spinach
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Add butternut squash, 1 Tbsp. of olive oil, salt and pepper. Toss to coat.
- Bake 30 minutes, mixing halfway through, until tender.
- In a medium sauce pan, bring broth to a boil. Add rice and return to a boil. Cover and simmer on low 40 minutes, or until broth is evaporated. Fluff with fork.
- While rice is cooking, heat 1 Tbsp. oil in a skillet over medium heat. Add onion and cook 5 minutes, or until tender. Add spinach and cook until wilted. Add cooked butternut squash, rice and cranberries; mix until combined.
Try the sweet and savory Butternut Squash Rice recipe featured on Grains Food Foundation, by Jennifer Drummond. Perfect for your Thanksgiving and holiday meals.
A 30 something girl who works full-time in a medical device office and spends her reamining time cooking, exercising and with her family, Jennifer LOVES peanut butter and peppers on everything.
