Butternut Squash and Wild Rice Pilaf
Servings: 4
Ingredients
- 2 cups butternut squash peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt divided, or to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon unsalted butter
Instructions
- Preheat oven to 400 degrees.
- Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
- Roast squash until slightly softened and browned, about 20 minutes; set aside.
- In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
- Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
- Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
- Add cooked squash; gently mix before serving.
- Optional - serve at room temperature with a simple vinaigrette.
Butternut Squash and Wild Rice Pilaf
Servings: 4
Ingredients
- 2 cups butternut squash peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt divided, or to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon unsalted butter
Instructions
- Preheat oven to 400 degrees.
- Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
- Roast squash until slightly softened and browned, about 20 minutes; set aside.
- In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
- Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
- Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
- Add cooked squash; gently mix before serving.
- Optional - serve at room temperature with a simple vinaigrette.
