For the Squash
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stuffing
- 4 tablespoons unsalted butter
- 2 small onions, peeled and thinly sliced
- 2 celery stalks, rinsed and thinly sliced
- 4 garlic cloves, finely grated
- 5 fresh sage leaves, minced
- 1/2 teaspoon dried thyme
- 1 1/3 cups wild rice
- 4 cups chicken or vegetable broth
- 1/3 cup fresh parsley, finely chopped
- Preheat oven to 400F. Toss the cubed squash, olive oil, salt and pepper together on a baking tray, mixing everything together.
- Spread in an even layer. Roast for 25 minutes or until squash is tender.
- In a large pot over medium-high heat, melt the butter.
- Add the sliced onions and sauté until soft and slightly caramelized. Then stir in garlic and sauté another 3 minutes.
- Add wild rice, broth and a pinch of salt and pepper. Stir well and bring to a boil.
- Boil uncovered for 5 minutes. Reduce to a simmer, add a lid to the pot and let cook, covered for 40-50 minutes or until all the liquid is absorbed.
- Once rice is fully cooked, fold in the cooked squash mixture, chopped pecans and parsley. Toss together, adding salt and pepper to taste.