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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butternut Squash and Wild Rice Recipe

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This recipe for Butternut Squash and Wild Rice is from Meredith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash
Wild rice
Nut mix with pistachios, cashews, raisins and cranberries (Planter’s makes one)
Directions:
Directions:
Halve squash and season with cinnamon. Drizzle olive oil on top. Cook squash in an oven at 350 degrees until soft. A fork should easily puncture squash. Remove squash and cool.

While the squash is cooling, start wild rice. Cook according to directions. Once squash is cooled to touch, cube squash. Mix 1/2c to 2/3c of nut mix with cubed squash and wild rice. Goes great with pork or a roasted chicken!

 

 

 

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