Butternut Squash Wild Rice

Butternut Squash Wild Rice

Ingredients:
squash, winter, butternut, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
wild rice, raw
onions, raw
spinach, raw
cranberries, dried, sweetened

Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Add butternut squash into a bowl.
Add half of the olive oil and season with salt and pepper.
Spread it in a single layer on the prepared baking sheet and bake in the oven for 30 minutes, flipping halfway through.
It should be fork tender when done.
Remove from oven.
In a medium saucepan over medium heat, bring chicken broth to a boil.
Add rice and bring to second boil.
Cover the pan and simmer on low for 40 minutes or until broth is evaporated.
Fluff with a fork and remove from heat.
Meanwhile in a skillet, heat the remaining half of the olive oil over medium heat.
Then add the onion and cook for about 5 minutes until tender.
Add the spinach and cook until wilted.
Add the cooked butternut squash, rice and cranberries; mix until combined.
Serve!