- YIELDS | 4 SERVINGS
- PREP TIME | 20 MINS
- COOK TIME | 45 MINS
This recipe is a star as a side dish alongside our Thanksgiving turkey or alone as the main dish on Meatless Monday. It’s festive, beautiful, and full of great flavor and nutrients.
- 2 butternut squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried sage or 5 leaves, fresh chopped sage
- Kosher salt and ground pepper
- 6-ounce box wild-rice blend, spice packet discarded
- 2 cups chicken or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts, chopped
- chopped parsley for garnish, optional
- Preheat oven to 450°F.
- On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- While the squash bakes, heat butter in a large pan over medium heat. Add shallot and sage and sauté for 2-3 minutes. Add the garlic, sprinkle with kosher salt and freshly ground pepper and sauce for a minute more.
- Add rice and 1 3/4 cups broth. Bring to a boil, cover, and reduce heat to low and simmer, without lifting the lid, until tender, check after 20 minutes. If not tender yet, add additional broth if necessary, and simmer another 5 minutes or until rice is firm yet tender.
- Turn the heat off, stir in the cranberries and chopped nuts and mix. Add additional kosher salt and pepper to to taste.
- Scoop even amounts of the rice mixture into each half of the squash.
- Sprinkle with chopped parsley, if using, and serve.