Wild Rice Stuffing With Roasted Butternut Squash & Apricots

1. 1

   Preheat oven to 400. Bring broth to boil in large saucepan. Add wild rice and boil 5 min, cover, reduce heat to low simmer and cook 45 min. Remove and set aside.

2. 2

   Clean and chop squash in 1 inch pieces. Coat with olive oil, salt and pepper. Place on lined sheet pan and roast until fork tender, about 35 min.

3. 3

   Set oven to 350

4. 4

   Combine squash, rice and remaining ingredients in large mixing bow. Pour into 9 x 13 baking dish sprayed with nonstick spray, cover with foil, bake 35 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.