Harvest Wild Rice with Roasted Butternut Squash

By devogirl

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 tbsp. olive oil or 2 tbsp. water, for sauteing
• 2 medium onions, chopped (I suggest using 1/2 or 1)
• 4 celery stalks, diced
• 1 1/2 c. cooked brown rice
• 1 1/2 c. cooked wild rice
• 1 c. raw or toasted pecans, coarsely chopped
• 1/2 c. dried diced apricots
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground cloves
• 1 tsp. salt (or to taste)
• freshly ground pepper, to taste

Preparation

Step 1

Preheat oven to 425 degrees. Add 1 tbls. olive oil to the butternut squash cubes in a bowl and toss until all pieces are lightly coated in oil. Place on a baking sheet in a single layer and roast - turning once - for about 25-30 minutes until the squash is tender.

Meanwhile, in a saute pan, heat olive oil or water and cook onions over medium heat until they become transparent. Add celery and saute for several minutes. Remove from heat and add to a large-size mixing bowl, along with both rices, pecans, apricots, ginger, cinnamon, cardamom, cloves, salt, and pepper. Adjust seasonings as necessary.

Add butternut squash to the mixture and mix well.