As you read this, J and I are somewhere in the Gulf of Mexico, making our way down to Roatan, Honduras. But despite the fact that we’ll be basking in warmer weather for the next week, I haven’t forgotten that it is, in fact, Christmas time, and that most of the rest of us are preparing for holiday meals next week. And because of that, I had to share with you this amazing side dish, perfect for holiday gatherings.
- 1 cup wild rice mix
- 2 cups chicken or vegetable broth (or stock)
- 1½ cups butternut squash, cut into ½ inch cubes
- 1 cup dried cranberries
- 1/2 tsp cumin
- 1/4 tsp cardamon
- 1/4 tsp cinnamon
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 Tbsp minced fresh ginger
- 1 Tbsp honey
- 1/4 cup olive oil
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and spray with cooking spray.
- In a large bowl, toss the squash with a little olive oil (a couple of tablespoons should be plenty to lightly coat all the squash), season with salt and pepper, and toss to coat. Pour the squash onto the prepared baking sheet and cook for about 25 minutes, until softened and lightly caramelized.
- Meanwhile, combine the broth and rice in a large pot. Cook according to the package instructions, which should take about 25-30 minutes, until the broth is absorbed and the rice is soft.
- To make the citrus dressing, combine the spices, juices, honey and ginger. Whisk to combine. Slowly pour in the oil while whisking until the oil is thoroughly incorporated. Add salt and pepper to taste.
- In a large bowl (or your rice pot if it’s big enough), combine the rice, butternut squash, and cranberries. Pour in ¼ cup of the citrus dressing and stir to coat. Season with more salt and pepper, if desired, and add more dressing! Always, more dressing!!