Wild Rice With Butternut Squash and Blackened Pecans

1. 1

   In a medium saucepan filled with lightly salted boiling water, cook wild rice, covered, until kernels burst open but rice is still firm, 40-45 minutes.

2. 2

   Meanwhile, peel butternut squash and cut into 1 inch cubes.

3. 3

   In a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.

4. 4

   Add nutmeg and salt.

5. 5

   Cook 5 minutes.

6. 6

   In a small frying pan, melt butter over medium high heat.

7. 7

   Add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.

8. 8

   Remove from heat.

9. 9

   To serve, spoon hot butternut squash over cooked wild rice.

10. 10

    Top with blackened pecan sauce.

* Per serving · 4 servings · Values may vary.