Sweet & Savory Butternut Squash And Wild Rice Sauté

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1 1/2 cups baked butternut squash, cubed (*see note)
• 1 1/2 cups cooked wild rice (i used near east brand) or 1 1/2 cups cooked brown rice, pilaf (i used near east brand)
• 1/2 lb green beans, trimmed and cut into bite-sized pieces
• 3 garlic cloves, minced
• 1/3 cup shallot, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 teaspoon sage
• salt & freshly ground black pepper

Recipe

• 1 warm oil in a large sauté pan over medium heat.
• 2 place green beans and shallots in pan and cook 3 minutes.
• 3 add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
• 4 add rice and cook until heated through. season to taste with salt and pepper.
• 5 *note: to roast squash, cut in half lengthwise and scoop out the seeds. spray cut surface with olive oil, and place cut side up on a baking pan. place pan on center rack in a preheated 400°f oven and roast 45 minutes, until fork-tender. when squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).