Butternut Squash with Wild Rice

SO FREAKING EASY AND SOOOOOOO GOOD! This recipe literally screams fall and is a great side dish addition for thanksgiving or simply with any fall dish.

Serving Size: 4

Ingredients:

• 1 Cup of Wild Rice
  • I used a Brown Rice Medley from Trader Joes, but any sort of wild rice will work – I recommend not using the instant rice but user preference.
• Chicken Bone Broth (use this instead of the water – amount depends on the rice directions, varies per brand and type)
• 2 TBSP. Avocado Oil or Olive Oil
• 3 Cups of diced butternut squash
• 1/2 Tsp. Salt
• 1 Tsp. Pepper
• 1 Tsp. Garlic Powder
• 1/4 Cup of dried cranberries
• 1/4 Cup of toasted pecans
• 2 Tbsp. Red Wine Vinegar
• 1 Tbsp. Honey

Directions:

1. Preheat oven to 350 Degrees F
2. In a small pot cook rice and bone broth according to direction on the rice packaging.
3. Meanwhile – Dice butternut squash
4. Preheat a large skillet on medium, add oil.
5. Add butternut squash, salt, pepper, and garlic powder. Saute for 10 minutes, till soft.
6. While the squash is cooking, add pecans to an oven safe dish and toast for about 5 minutes
7. Add dried cranberries to skillet and mix with butternut squash
8. Once the rice is done add to butternut squash and cranberry mixture. Once fully mixed, stir in red wine vinegar and honey.
9. Chop toasted pecans and sprinkle on top of the squash/rice mixture.
10. ENJOY!