Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
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Serves: 4-6
 
Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Ingredients
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
Instructions
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste
Recipe by Home at Six at http://homeatsix.com/2014/10/cranberry-rice-pilaf/