Wild Rice Stuffing with Butternut Squash, Pears, and Pecans
Wild Rice Stuffing with Butternut Squash, Pears, and Pecans is so wildly flavorful, you'll never need another stuffing/dressing recipe!
Servings: 10 Servings
Calories: 304kcal
Ingredients
- 3 tablespoons olive oil or coconut oil
- 1 large yellow onion finely chopped
- 2 stalks celery chopped
- 5 cloves garlic minced
- 4 cups butternut squash peeled and chopped
- 1 bosc pear peeled, cored and and chopped
- 2 cups wild rice
- 1 tsp sea salt or to taste
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 cup dried cranberries
- 2 tsp orange zest
- 3-1/2 cups water or vegetable or chicken broth
- ¼ cup dry white wine
- 1 cup raw pecans
- 1/2 cup fresh parsley chopped
Instructions
- Place dry rice in a bowl and fill with water. Soak for 10 minutes.
- Add the oil, onion, celery, and butternut squash to a large oven-safe pot or Dutch oven. Saute over medium heat for 5 minutes, stirring occasionally.
- Add the chopped pear, garlic, rice, sea salt, oregano, and cinnamon and stir, saute 3 minutes.
- Add the dried cranberries, water, wine, orange zest, and bring to a full boil. Reduce heat to a simmer, cover, cook 40 to 50 minutes, until most of the water has been absorbed.
- Preheat the oven to 350°F. Uncover the dutch oven, place on the center rack of the oven, and bake 10 to 20 minutes, until all of the water has been absorbed and top is crispy.
- Remove from pot from the oven and stir in chopped pecans and fresh parsley. Taste the stuffing and add salt to taste.
- Serve alongside your holiday entree or use as turkey stuffing.
Nutrition
Serving: 1of 10 | Calories: 304kcal | Carbohydrates: 45g | Protein: 8g | Fat: 13g | Fiber: 7g | Sugar: 16g