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Wild Rice with Caramelized Leeks and Butternut Squash

Chef D. Scott Phillips, President FSC
Warm Butternut Squash Salad
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 12

Ingredients
  

  • 1 cup wild rice
  • 1 each medium butternut squash
  • 1 cup leeks, sliced 1/4 inch
  • 1 tbsp parsley, chopped
  • 2 tsp fresh garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup toasted almonds, slivered
  • 1/2 cup crème fraiche
  • 1 tsp kosher salt

Instructions
 

Almonds

  • Bake at 350℉ for 6 minutes.

Wild Rice and Squash

  • Preheat oven to 450℉.
  • Prepare wild rice according to directions. Allow to cool.
  • Coat cookie sheet with olive oil and spread butternut squash evenly.
  • Bake for 15 minutes, then flip the squash and bake 10 additional minutes. Allow to cool.
  • In a large skillet, heat olive oil to medium heat.
  • Add leeks and sauté for 3 to 4 minutes, stirring frequently.
  • Add garlic and sauté an additional 1 to 2 minutes.
  • Add wild rice and butternut squash, heat thoroughly about 6 to 8 minutes.
  • Add cranberries and parsley, heat an additional 2 to 3 minutes.
  • Garnish with toasted almonds and crème fraiche.