Roasted Squash, Brussel Sprouts and Wild Rice
Serves 4 to 6 depending on your crowd. This is my favorite dish to welcome Fall. So easy and so so good. I serve this along side sheet pan chicken in mustard wine sauce. It’s a favorite of friends who share my table. Do yourself a favor and buy precut vegetables if you have a Whole Foods nearby. My local Harmon’s grocery store sells them too. Ingredients : 1 box Unce Ben’s Wild Rice (Please change the name already!) 2 cups apple juice (use a good one) 1/4 cup water 1 tablespoon butter 2 slices uncooked bacon, cut into pieces 1 cup butternut squash cut into 1 inch 1/2 package shaved brussel sprouts or 6 brussel sprouts quartered 1/4 cup dried cherries 1/4 cup toasted pecans Olive oil Salt Pepper Method : Preheat the oven to 400 degrees Fahrenheit In a medium sauce pan, prepare the rice according to the directions on the box substituting 2 cups of the water for apple juice. If the liquid absorbs before the rice is tender, add a little more water so the bottom of the pan doesn’t
