Photo: Randy Mayor; Styling: Claire Spollen 
Yield
Serves 4 (serving size: about 1 cup)

We think butternut squash tastes good in just about anything. Complimenting a simple wild rice dish here, it adds just the right amount of sweetness.

How to Make It

Place water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Turn off heat; let stand, covered, 25 minutes. Drain. Heat a skillet over medium heat; add olive oil. Add squash, shallot, rosemary, and 1/8 teaspoon salt; cook 10 minutes. Add rice, pepper, and 1/4 teaspoon salt to squash, stirring to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Ratings & Reviews

JNBank's Review

JNBank
November 06, 2014
The squash was delicious but the flavor got lost in the rice. If you are going to make this maybe add the spices to wild rice? I would make the squash next time and serve it by itself for a great side dish.