Maple Roasted Squash and Wild Rice Pilaf

• 2- to 2 1/2- pound butternut squash, peeled, seeded and cut into 3/4- to 1-inch pieces (to yield about 4 to 5 cups; 1 pound)
• 1 medium onion, cut in half lengthwise and then sliced across
• Salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 1/2 cup water
• 3 to 4 tablespoons maple syrup
• 2 cups cooked wild rice

Preheat the oven to 400 degrees.

Have ready a roasting pan large enough to comfortably hold all of the pumpkin pieces. Combine the squash, onion, salt and pepper to taste and the oil in the pan, tossing to coat evenly. Add the water. Pour 2 tablespoons of the maple syrup over the squash pieces. Cover tightly with aluminum foil and bake for 30 minutes.

Meanwhile, prepare the wild rice according to package directions to yield 2 cups cooked rice.

After the pumpkin has baked for 30 minutes, remove the foil and return the pan to the oven. Roast for about 30 minutes. (If the squash is cooking unevenly, stir the pieces around after 15 minutes. Depending on the size of the pieces, total cooking time is about 60 minutes.)

When the squash and onion mixture is tender and starting to brown, remove from the oven. Add the wild rice and 1 tablespoon of the remaining maple syrup, stirring to combine. Taste and add salt, pepper or maple syrup as needed.

This recipe was graciously submitted by one of our members to share with the club. It is submitted as is, and has not been pretested except by the experience of the submitter. It has been served at one time or another at one of our Reston Garden Club events and found to be delicious. We hope you enjoy it.