Butternut Squash Pilaf by Leslie Durso

Last night it was my turn to host book club so I made a few salads and my Chocolate Chip Pumpkin Muffins because I have to make then when other people are around or I end up in a muffin coma. I put together a rice pilaf from what I had on hand and the girls thought it post worthy so here is the recipe 🙂 This dish would be perfect for a Fall dinner or Thanksgiving. You could serve it as is or stuffed in a squash or with a cauliflower steak. (that recipe is coming soon!)

Roasted Butternut Squash Wild Rice Pilaf

Serves 6-8

1 1/4 cup wild rice

2 cups water or vegetable broth

1 tbsp. extra virgin olive oil

big pinch of sea salt

1 cup diced butternut squash

4 sprigs of thyme

2 cloves garlic, chopped

2-3 tbsp. extra virgin olive oil

1/4 cup dried cranberries

1/4 cup golden raisins

5-7 leaves of fresh mint, torn into pieces

1/4 cup toasted almonds (optional)

Bring the rice, water, olive oil, and salt to a boil. Reduce heat and let simmer about twenty minutes. Toss the diced butternut squash with the sprigs of thyme, garlic and olive oil. Spread on a foil lined cookie sheet and bake in a preheated 350 degree oven for 15-20 minutes or until fork tender. Remove the sprigs of thyme and discard.

When the rice is al dente, remove from the heat and mix in the dried cranberries and raisins and let sit 5 minutes.

In a large bowl, toss the rice mixture with the butternut squash, mint, and optional nuts. Serve warm or room temp.