Butternut Squash and Wild Rice Pilaf

Directions

1. 1
   Preheat oven to 400F.
2. 2
   In a deep saucepan, cook the onion, celery and garlic in oil until it softens.
3. 3
   Line an oblong baking sheet with nonstick foil.
4. 4
   Add the seasonings, wild rice, chicken broth and stir.
5. 5
   Place squash on sheet and toss with butter, salt and pepper.
6. 6
   Bring to a boil, then reduce heat, cover and simmer for twenty minutes.
7. 7
   Bake twenty minutes, then drizzle with maple syrup and stir.
8. 8
   Lift lid and add the dried cranberries, rinsed long grain rice, parsley and water.
9. 9
   Bake twenty minutes more.
10. 10
    Return to a boil, then reduce heat, cover and simmer fifteen minutes.
11. 11
    Remove from heat, stir in the roasted squash and rest off the heat covered with a clean dish towel and pan lid for 10-15 minutes.
12. 12
    Stir well before serving.