Wild Rice and Butternut Squash Dressing

Ingredients

• 1 cup uncooked wild rice
• 1 cup basmati rice
• 2 cups low sodium chicken stock
• 2 cups water
• 1/2 tsp salt
• 1 small butternut squash, peeled and cubed
• 1 T olive oil
• 1 cup dried cranberries
• 5-6 green onions, chopped
• 2 T fresh sage, minced
• 2 T flat leaf parsley, minced
• 1 T fresh thyme, stripped from stems
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. In a large saucepan, combine rice, stock, water and 1/4 tsp salt and bring to a boil. Cover, reduce heat and simmer about 40 minutes until rice is tender. Transfer cooked rice to a 9x13 or similar baking dish coated with cooking spray, do not drain.
3. While the rice is cooking, toss butternut squash with olive oil and sprinkle with remaining 1/4 tsp salt, spread in a single layer on a baking sheet. Roast for approximately 20-25 minutes until tender. Add to rice in baking dish.
4. Add cranberries, onions, herbs, and spices to mixture, adding additional salt and pepper as desired. Stir everything together, cover with foil and bake about 15 minutes until everything is heated through.