Butternut Squash is a known Fall favorite. From delicious soups to spice roasted, the opportunities are endless! I created this dish that can be served as an entrée or as a side dish in the spirit of Fall. With the holidays coming up, this is a great dish to take to Friendsgiving or your family gathering.
The good in this? With using wild rice, you get 45 g of whole grain per serving! Whole grains have been shown to decrease inflammation and are ecologically friendly.
Butternut Squash and Pear Pilaf
1 tablespoon olive oil
2 cups butternut squash, cubed
2 medium pears, diced
3 sprigs rosemary
1/2 medium onion, diced
1 clove of garlic, minced
salt and pepper, to taste
1 cup wild rice blend
2 cups vegetable broth
1/4 cup feta cheese (optional)
1/4 cup dried cranberries (optional)
Heat large skillet or Dutch oven medium high heat. Add olive oil and sauté garlic and onions for about 5 minutes. Add rice and rosemary to skillet along with salt and pepper, Cook an additional 3 minutes. Add vegetable broth and bring to a boil. Reduce heat and cover with lid. Simmer for 45 minutes or until liquid is absorbed and rice is light and fluffy. If needed, add more broth/water to get rice to desired texture. Top finished pilaf with feta and dried cranberries, if desired. Dish can be served warm or chilled.