It’s been raining here, steadily, for days. We need it, so I shouldn’t complain, but the temperatures have finally started to release their grip on us, and we are aching to spend more time outside.
While my kindergartener could happily splash around in the rain, the baby doesn’t get to experience that for a while yet, unless I want to introduce him to his first cold.
So that means I retreat to the kitchen, cooking up things that try to balance out the gloom. Soup is often a go-to, but when you have kids, there’s only so many meals per week that you can serve just soup. Instead, I try to change out our side dishes to match the season.
Butternut squash is one of my favorite things to eat, and happily we’ve been getting plenty in our weekly produce delivery. Once diced and roasted, the cubes can be added to everything: tacos, frittata, lasagna, and even cake. (I have been known to eat butternut and black bean tacos every day for a week.)
Adding it to wild rice just makes sense to me. Wild rice screams fall in my mind, perhaps because we always buy bags of it when we visit our relatives in Minnesota at Christmas. Either way, this dish is great alongside a roasted chicken, meatloaf, or even burgers.
I think it will be making an appearance on our Thanksgiving table, too. It’s a hearty and flavorful gluten-free, vegan side for guests who may not partake of the turkey or stuffing.
|Butternut Squash Wild Rice|| |
- 1/2 cup wild rice
- 1 medium butternut squash (about 10 ounces), peeled, cored, and diced
- 1 tablespoon olive oil, divided
- 1/2 cup diced onion
- 4 cups torn spinach
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- Cook wild rice according to package. In the last 20 minutes of cooking, preheat oven to 400°F. Reserve about 1/4 cup of water from the cooked rice.
- Toss squash in 1/2 tablespoon olive oil, spread on a rimmed baking sheet, and roast for 15 minutes.
- Heat remaining oil in a shallow saucepan over medium. Add onions and cook until translucent, about 5 minutes.
- Stir in wild rice, squash, and spinach, and cook until spinach is bright green and wilted. Season with salt and pepper, and stir in balsamic vinegar. Cook an additional 5 minutes and serve.
What’s your favorite way to use butternut squash?