Winter Squash and Wild Rice

August 21, 2019
Created by Harmons
1 hour 20 minutes
Serves 6-8
  • 1 cup uncooked wild rice
  • 4 cups chicken broth
  • 1/2 tsp sea salt
  • 1 1/2 lb winter squash, peeled, seeded, and cubed
  • Olive oil
  • Salt and freshly ground pepper
  • 1 red onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp minced fresh sage
  • 1 1/2 tsp minced fresh rosemary
  • 1 1/2 tsp minced fresh thyme
  • 2 tsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 cup pecans, toasted and chopped
  • 1/2 cup dried cranberries
  • 2 Tbsp minced fresh flat-leaf parsley
  • 1/4 tsp crushed red pepper flakes

Preheat oven to 375.°

In a large pot over high heat, add wild rice, broth, and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low and simmer until rice is soft and chewy, about 45 minutes. Drain excess liquid with a strainer.

Liberally toss squash with oil, salt, and pepper. Pour onto a rimmed baking sheet and cook until fork tender, 30-40 minutes.

Meanwhile, in a large pot over medium-high heat, add 3 tablespoons oil. Add onion and celery and cook until vegetables are tender, about 5 minutes. Add garlic, sage, rosemary, and thyme and cook, stirring frequently, for 2 minutes. Add Worcestershire and soy sauce and stir. Turn heat off and add remaining ingredients, stirring to combine. Place in a large bowl with wild rice and squash. Toss together and serve hot or at room temperature.