Fragrant Spiced Rice and Squash flavored with cumin, garam masala, and coconut milk. Can be…
Often times, the side dish makes the meal. This is one of our favorites and it goes really well with roast chicken.
Ro-Ri’s Butternut Squash and Wildrice Side Dish
1 small butternut squash, peeled and cut into small cubes
2 cups cooked wildrice
1 1/2 cups cooked white rice
1 1/2 cups cooked brown rice
1/2 cup chopped green onions
1/2 dried sweetened cranberries
1/2 golden raisins
1/3 cup cranberry juice
1/3 cup olive oil
2 tbsp maple syrup
1/2 tsp salt
Put butternut squash in a shallow roasting pan. Lightly oil squash with olive oil. Roast in a 350F oven for 20 minutes. Remove and set aside. In a small bowl, whisk together the cranberry juice, olive oil, maple syrup, and salt. In a large mixing bowl, add the squash, rices, green onions, dried cranberries, and raisins. Pour the dressing over and mix well.