Recipe Butternut Squash Wild Rice
Spray a cookie sheet with non stick spray and spread the butternut squash into an even layer.
Recipe butternut squash wild rice. Reserve about 1 4 cup of water from the cooked rice. Typically it is a 3 1 liquid. You may need to roast it a bit longer depending on your oven.
Cook the wild rice according to package directions. Place butternut squash cut side up onto a baking sheet pan. Arrange the halves in a large.
In a large skillet cook onions celery and carrots in hot butter over medium heat until tender. Bake for 15 minutes then flipping the pieces over and continue to roast for 10 15 minutes. Crumble the goat cheese on top with a fork.
Just combine water or stock and wild rice in a pot add salt and bring to a boil. Add the spinach and cook until wilted. Stir in soup sour cream wine and basil.
Wild rice ratio for cooking and takes 45 60 minutes to fully cook. Heat remaining oil in a shallow saucepan over medium. Cut the butternut squash in half lengthwise and remove seeds with a spoon.
Bake in a preheated 350 f oven for 45 mins or until soft. Cook wild rice according to package. Turn heat down to a simmer and cover for roughly 45 60 minutes.