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Stuffing: Wild-Rice Dressing

Source of Recipe

Internet


List of Ingredients

1 medium butternut squash
2 oz. olive oil
salt and pepper to taste
3/4 cup pumpkin seeds, shelled
1 cup Italian parsley
1 cup dried cranberries
1 oz. sherry vinegar
3 to 4 cups wild rice, cooked




Recipe

Peel, remove seeds and dice squash, then toss with a small amount of olive oil, salt and pepper. Roast pumpkin seeds in oven for around 10 minutes, then set aside. Use the same pan to roast the butternut squash, again for 10 minutes.

Fold together squash, parsley, and cranberries and in a separate container combine oil and vinegar. Mix all together (except seeds) and allow to set for at least an hour, then serve at room temperature.