Wild Rice w/ Apples & Butternut Squash

You’ll Fall in love with this delicious recipe…ha, I crack myself up. Did you know Wednesday is the first official day of Fall!?
Bring it on…just not the snow.

Wild Rice w/ Apples & Butternut Squash

1 1/2 Cups wild rice cook (or a blend of wild rice and other varieties)
1/2 Cup fresh parsley, chopped
2 T olive oil
1 medium onion, chopped
3 Cups 1/2inch cubed butternut squashed
2 Granny Smith apples, unpeeled, cored, cut into 1/4-1/2 inch cubes (best to buy organic when purchasing apples)
1 T dried thyme
1 Cup chicken broth (Watkins is the best)
1/2 Cup walnut pieces
Heat oil in large skillet and saute onion over medium high heat until translucent. Add squash, apples, and thyme, and saute 5 minutes. Stir in broth. Combine cooked rice, parsley, and sauteed mixture into an oils 9×13 baking dish. Sprinkle walnuts over top (these turn out to be sooo tasty and rich so be generous). Bake 425F for 20-25 minutes. Serves 10.
Of course, J likes his with Robert’s 1% cottage cheese mixed in so it gets ooey and gooey!
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Until next time…
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3 thoughts on “Wild Rice w/ Apples & Butternut Squash

  1. This looks AMAZING (as usual) 🙂

    I am looking for new snack ideas…I think I need to eat more veggies! Do you have any fun suggestions for ways to easily incorporate veggies as snacks?

  2. Don't we all! The easiest ways for me to incorporate more veggies is by using Steambags. They are quick and easy…micorwave and viola…a few servings of veggies. Otherwise, tryt he dip posted today OR hummus with carrots…YUM!

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