Roasted Butternut Squash & Wild Rice Stuffing
Servings: 8
Calories: 282kcal
Ingredients
- 1½ cups gluten-free wild rice blend
- 1 medium butternut squash , peeled, seeded, and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- 1 medium yellow onion , diced
- 2 medium celery stalks , diced
- 8 ounces sliced mushrooms
- 2 cloves garlic , minced or finely grated
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ½ cup dried cranberries
- ½ cup walnuts, chopped and toasted
- ¼ cup chopped fresh parsley
Instructions
- Cook the wild rice blend according to the package directions.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Add the butternut squash to the baking sheet and toss with 1 tablespoon of olive oil and salt and pepper, to taste. Roast for about 30 minutes or until tender.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, celery, and mushrooms. Sauté for about 5 minutes. Add the garlic and herbs. Sauté for another 2-3 minutes. Season to taste with salt and pepper.
- In a large bowl, combine the cooked rice, roasted squash, sautéed vegetables, cranberries, walnuts, and parsley. Toss to combine. Season to taste with salt and pepper.
- Serve immediately or transfer to a casserole dish, cover, and refrigerate for up to 3 days. To reheat, bake, covered, in a 350ºF oven for about 20 minutes.
Nutrition
Calories: 282kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 618mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10182IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 2mg