Harvest Butternut Squash Stuffing

Created by our own Joni Marie Newman

Whether you serve this up as a side dish or use it to stuff your holiday roast, this wild rice dressing is full of holiday flavor.

*GLUTEN FREE *SOY FREE *DAIRY FREE *VEGAN

Ingredients

2 cups uncooked wild rice blend

5 cups vegetable broth

2 tablespoons refined coconut oil

1 pound cubed butternut squash (about 3 cups)

2 cups diced white or yellow onion

2 tablespoons minced garlic

2 ounces chopped kale (about 2 cups tightly packed)

1 cup dried cranberries

1 cup pecans

1 tablespoon ground cinnamon

Salt and Pepper to taste

Method

Prepare the rice in a rice cooker using vegetable broth instead of water.

If you do not have a rice cooker, bring veggie broth to a boil in a pot with a tight fitting lid.

Stir in the wild rice. Return to a low simmer, cover and simmer for about 20 minutes, or until broth has been absorbed.

While rice is cooking, heat coconut oil over medium high heat in a large pan or deep pot with a lid. Add in butternut squash, onions and garlic. Toss to combine.

Cover, reduce heat to medium low and cook for 15 to 20 minutes, or until squash is fork tender and onions are translucent and fragrant.

In a large bowl (or in the pan if you have enough room) add cooked rice, cranberries, pecans, kale, cinnamon, salt and pepper to the butternut squash and toss to combine. Serve.

Enjoy!