BUTTERNUT SQUASH WITH WILD RICE & DRIED CRANBERRIES

BUTTERNUT SQUASH WITH WILD RICE & DRIED CRANBERRIES image

Number Of Ingredients 15

3 cups butternut squash, peeled, seeded and cut into small cubes (~ ½ large squash)
¼ cup maple syrup
Dash of cinnamon
2 cups cooked wild rice
2 cups cooked white rice
1 cup dried cranberries
½ cup raisins
1 cup chopped scallions
Sliced toasted almonds for garnish (optional)
Dressing:
¼ cup apple juice
¼ cup canola oil
½ tsp ground ginger
¼ tsp cinnamon
¼ tsp ground cardamom (optional)

Steps:

In a preheated 400 degree oven, lightly oil and roast the butternut squash on a non-stick or tinfoil-covered pan for 10 minutes. Drizzle maple syrup over the squash and dust with cinnamon, then roast for 5 minutes more. Remove from heat and set aside. In a medium mixing bowl, whisk together all dressing ingredients. Add the rices, cranberries, raisins and scallions and mix well. Add the roasted squash and toss gently. Garnish with sliced toasted almonds (optional). Serves 4 Notes: 3 cups butternut squash = approx. ½ large butternut squash 1 cup rice, uncooked = 3 cups rice, cooked Used 2 small boxes wild rice when doubling recipe (will have some leftover)