Ingredients

The following ingredients have 4 Servings
  • 4 cups butternut squash (peeled and chopped into small chunks)
  • 2 Tablespoons + 1 teaspoon olive oil or avocado oil (divided)
  • 2 cloves garlic (minced)
  • 1 cup chopped celery
  • 1 medium yellow onion (finely chopped)
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 2 cups wild rice blend
  • 4 cups vegetable or chicken broth
  • 2 Tablespoons chopped fresh sage (divided)
  • 2 teaspoon fresh thyme (divided)
  • 1 bay leaf
  • 1 cup dried sweet cherries
  • sea salt and pepper (to taste)

Instruction

  • Preheat oven to 400°F.
  • Place butternut squash chunks on a baking sheet with 1 teaspoon oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
  • While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add 1 teaspoon sea salt and ½ teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoon sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
  • Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes.
  • Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.