Butternut Squash and Wild Rice Pilaf
Ingredients
Maple Roasted Butternut Squash:
- 1-1/2 pounds butternut squash peeled, seeded and diced
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons pure maple syrup
Wild Rice Pilaf:
- 1 rib celery diced
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup uncooked wild rice
- 2 cups chicken broth
- 1/2 cup dried sweetened cranberries
- 1 cup uncooked long grain rice rinsed
- 3/4 cup hot water
- 1 tablespoon chopped Italian parsley
Instructions
Maple Roasted Butternut Squash:
- Preheat oven to 400F.
- Line an oblong baking sheet with nonstick foil.
- Place squash on sheet and toss with butter, salt and pepper.
- Bake twenty minutes, then drizzle with maple syrup and stir.
- Bake twenty minutes more.
Wild Rice Pilaf:
- In a deep saucepan, cook the onion, celery and garlic in oil until it softens.
- Add the seasonings, wild rice, chicken broth and stir.
- Bring to a boil, then reduce heat, cover and simmer for twenty minutes.
- Lift lid and add the dried cranberries, rinsed long grain rice, parsley and water.
- Return to a boil, then reduce heat, cover and simmer fifteen minutes.
- Remove from heat, stir in the roasted squash and rest off the heat covered with a clean dish towel and pan lid for 10-15 minutes.
- Stir well before serving.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 297kcalCarbohydrates: 51gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 12mgSodium: 722mgPotassium: 304mgFiber: 3gSugar: 14gVitamin A: 4238IUVitamin C: 11mgCalcium: 60mgIron: 1mg
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