Wild Rice
with Butternut Squash
Yield: 12 SErvings | Prep Time: 35 Minutes | Cook Time: 50 Minutes

INGREDIENTS

  • 4 C. cubed butternut squash (approximately 3 lbs.)
  • 1 Tbsp. olive oil
  • 2 Tbsp. pure maple syrup
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3 C. reduced sodium chicken broth
  • 2 tsp. unsalted butter
  • 2 C. wild rice blend
  • 2 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard

 

  • 2 Tbsp. pure maple syrup
  • 1 ½ tsp. molasses
  • ·        ½ C. olive oil
  • ·        1/8 tsp. salt
  • ·        1/8 tsp. black pepper
  • ·        4 scallions, thinly cut diagonally, white and green parts
  • ·        1 cup dried cranberries
  • ·        ½ cup roasted and salted Marcona almonds
  • ·        ½ C. chopped pecans
  • ·        ½ C. rough chopped, fresh parsley

DIRECTIONS

  1. Preheat oven to 425°F and line a large baking sheet with foil. Spray foil with cooking spray.
  2. Place butternut squash in a large bowl.
  3. In a measuring cup, whisk together the oil, maple syrup, salt and pepper then pour over squash and toss to coat.
  4. Spread butternut squash out onto prepared baking sheet and bake for 30-35 minutes or until the edges are browned (do not overcrowd them on the baking sheet).
  5. While the squash is baking, prepare the rice.
  6. Bring the chicken broth and butter to a boil over med-high heat. Add the rice and stir.
  7. Cover and reduce heat, keeping the mixture at a simmer for 15 minutes.
  8. While rice is cooking, prepare the dressing.
  9. In a bowl, whisk together the orange and lemon juice, vinegar, mustard, maple syrup, molasses, salt and pepper until well blended.
  10. Slowly drizzle in the olive oil while whisking; set aside.
  11. When rice is done, stir in the scallions, cranberries, almonds, pecans and parsley until well blended.
  12. Gently fold in the roasted butternut squash.
  13. Serve warm or room temperature.