{Recipe Redux} Wild Rice With Roasted Butternut Squash
 
Ingredients
  • 1 1/4 cups wild rice
  • kosher salt
  • 1 small butternut squash (about 2 pounds) cut into bite size chunks
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 red onion, diced
  • 1 cup frozen corn kernels
  • 3/4 cup chicken or vegetable broth
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare wild rice according to package directions, however remove from heat about 5 minutes before it is done. Rice should be a little bit chewy/al dente but not hard. Drain excess water and set rice aside.
  3. In a bowl, mix together the squash pieces with the olive oil until well coated. Spread into a single layer on a baking sheet and sprinkle with kosher salt.
  4. Roast squash pieces, turning once halfway through, until just tender and lightly brown. About 20 minutes depending on the size of the pieces.
  5. Melt butter in a large pot and saute red onion until softened.
  6. Add broth and corn the the onions and bring to a simmer. Allow to simmer for about 7-8 minutes.
  7. Add rice and squash to the onions and corn. Stir gently until ingredients are combined. Cover the pot, remove from heat and allow to sit for a couple of minutes, season with salt and pepper and serve.
Recipe by Tastefully Julie at http://tastefullyjulie.com/wild-rice-with-roasted-butternut-squash/