- 1 C uncooked wild rice blend (3 C cooked)
- 2 Tb olive oil or butter
- 1 medium yellow onion, diced
- 1-1 1/2 lb smoked kielbasa or sausage, sliced
- 5 C cubed squash (butternut, acorn, or kuri squash work well)
- 5 C is about 2 lb squash
- Kosher salt and pepper, to taste
- 1/2 C chicken or vegetable stock
- 3/4 C craisins
- 3/4 C pecans
- 3/4 C Parmesan cheese, grated – divided
- Cook rice according to package directions. Drain any excess liquid and set aside.
- Preheat oven to 350 F.
- In large cast iron pan over medium heat, heat olive oil, add squash, onions, salt and pepper. Cook about two minutes.
- Reduce heat slightly, add 1/2 C chicken or vegetable stock, cover and cook until squash is almost tender (about 7-9 minutes). Stir in sausage, craisins, pecans, and 1/2 C Parmesan cheese.
- Cover with foil and place into preheated oven. Bake 20 minutes.
- Uncover, sprinkle remaining Parmesan cheese and place back into oven for a few minutes longer, until cheese is melted.
*As seen on Twin Cities Live October 1, 2018