12 December, 2014
Wild Rice & Butternut Squash Pilaf
2 cups cooked wild rice
1 cup chopped leek
2 cups diced butternut squash
1 tablespoon plus two teaspoons olive oil
1 tsp minced fresh rosemary
1/4 cup fresh cranberries chopped fine
Dice squash into bite sized pieces and toss with 1tablespoon oil, rosemary, salt and pepper then spread out on a single layer and roast on a baking sheet. Roast squash at 350 for 45 min until tender. Depending on the size of the squash cooking time may vary. Try to cut all of the pieces into similar sizes so they cook evenly.
Sauté the leek with the remaining oil until leeks have softned about 5 minutes. Add the remainder of the ingredients including the roasted squash to the saute pan and combine. Add salt and pepper to taste.
This dish can be very easy to throw together at meal time by cooking the rice and roasting the squash in advance. Even better use left over rice or another grain like quinoa, farro or brown rice.
Serving size 4.4 ounces, makes 6 servings