Butternut Squash with Wild Rice & Pecans
Hearty grain dish loaded with full fall flavors of mushrooms, toasted pecans, sage, and rosemary

Compliments of Lexington Market


Ingredients: (Serves 4-6)

4 cups water
1/3 cup orange juice,
1/3 tablespoon dried sage,
1/3 tablespoon dried rosemary,
1 ½ tablespoons chicken or vegetable stock
2 cups uncooked wild rice
1 lb. butternut squash (peeled & diced)
3 tablespoons olive oil
1 cup sliced mushrooms,
1 cup diced red bell pepper
1 cup pecans,
1 tablespoon tamari
1 teaspoon salt
1/2 tsp black pepper



In a pot, bring the water, orange juice, sage, rosemary, and chicken stock to a boil and stir in the rice. Cover, lower heat and simmer for about 45 minutes. Remove from heat and set aside.

While the rice is cooking, preheat oven to 325 degrees. Toss the butternut squash, peppers, and mushrooms in olive oil and arrange in a single layer on a baking sheet. Roast the vegetables for about 30 minutes, rotating the pan as needed, until thoroughly cooked and slightly browned.

Toss the pecans and tamari, place on a small baking sheet, and lightly toast in the oven for 15-20 minutes. Mix all of the ingredients together in a large bowl, and season with salt and pepper to taste.