Butternut Squash Wild Rice

Butternut Squash Wild Rice

Jennifer Drummond, Peanut Butter and Peppers
Nutty wild rice, sweet butternut squash and tart cranberries combine to make a flavorful side dish or entrée.
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Course Entree, Side Dish
Cuisine American
Servings 6 servings

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.

Notes

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.
 
Keyword Rice, Vegetables, Vegetarian
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