WebDec 1, 2016 · 1 ½ cups wild rice 5 cups butternut squash, about 1 medium squash, peeled, seeded, and cut into 1-inch cubes 1 ½ tablespoons olive oil ¾ cup pecans 1 large apple, cut into ½-inch pieces ½ cup dried cranberries ¼ cup finely chopped shallot, or red onion fresh rosemary, for garnish, if desired For the dressing: ¼ cup extra virgin olive oil WebSep 21, 2024 · First, roast the butternut squash. Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place …
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WebOct 3, 2024 · Ingredients for Wild Rice & Butternut Casserole with Cranberries and Pecans 1 cup wild and brown rice blend I am using Lundberg 4 tablespoons olive oil divided 1/2 teaspoon Kosher salt … WebApr 10, 2024 · Instructions: Cook the rice according to the package directions. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper. Place the butternut squash cubes in a large bowl. Drizzle with 1½ tablespoons of the oil and sprinkle with the cinnamon, salt, and cayenne pepper (if using). hawthorn sawfly
Wild Rice & Butternut Casserole with Cranberries …
WebOct 31, 2024 · 2 tablespoons unsalted butter 2 medium cloves garlic, minced 2 tablespoons all-purpose flour 1 cup 2% or skim milk 1/2 cup vegetable broth (or chicken broth) 2 cups cooked wild rice 2 cups cooked white or brown rice 1/2 teaspoon dry sage 1 cup shredded gruyere cheese 1/2 cup shredded gouda cheese Additional thyme for topping Instructions WebApr 25, 2024 · Instructions. Preheat oven to 350° F. In a large stockpot, bring water to a boil. Stir in wild rice and simmer, covered, for 40-45 minutes or just until kernels puff open. While rice is cooking, divide squash evenly between two baking sheets. Toss each sheet with 2 tablespoons olive oil and season with 1 teaspoon salt. Bake for 15 minutes. WebSeason the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove … hawthorn salon bainbridge island