December 2022

Wild Rice and Butternut Squash Bake With Great Frogs Vintner’s ‘Share the Love’ White

Wild Rice and butternut squash are synonymous with Autumn, hence this is a perfect dish to accompany any meal, festive or otherwise. I love the flavors all baked together, the addition of tahini to give a little nutty flavor is brilliant! This entréE can be complete with steamed green vegetables or poultry of your choice, even ham could work. Finish with warm crusty bread and the light crisp Vintner’s Share the Love White from Great Frogs Vineyard. You won’t be disappointed!

Enjoy!

Ingredients:

  • 2 cups butternut squash, cubed (equals ½ butternut squash or 1 bag frozen)

  • 2 cups wild rice, dry

  • 1 yellow onion, diced

  • 1 cup carrots, sliced (equals 2 small carrots)

  • 1 apple, cored and diced

  • 1/2 cup diced parsnips (equals 1 small parsnip)

  • 2 stalks celery, diced

  • 1 teaspoon onion powder

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon white pepper

  • 1/4 teaspoon dried thyme

  • 2 teaspoons garlic powder

  • 5 cups vegetable broth

  • 3 tablespoons tahini

Instructions:

Preheat the oven to 350°.

In a large mixing bowl, add all of the chopped vegetables. Set aside.

In another bowl, add the rest of the ingredients and whisk to combine. Pour this over the veggies, and give it all a nice stir. If you wish, save some of the veggie broth to incorporate once all is in the baking dish.

Pour the whole thing in a large baking dish, cover with foil, and throw it in the oven for about 45 minutes.

Carefully remove from the oven and give it another stir. This helps to ensure all of the rice is getting cooked evenly.

Keep covered and cook another 45 minutes. The cook time depends a lot on the dish you use. A deep dish will take more time than a larger shallow dish.

check it every 20 minutes or so to ensure veggies are baking evenly.

Notes: Addaption from Well Your World

Michelle AhlersComment