Rice Stuffing with Butternut Squash

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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Ingredients

Kosher salt

2 cups wild rice blend

2 bay leaves

6 tablespoons unsalted butter, plus more for the baking dish

1 tablespoon vegetable oil

4 cups chopped peeled butternut squash (1/2-inch cubes)

Freshly ground pepper

1 bunch leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed

2 stalks celery, chopped

1 cup low-sodium chicken or vegetable broth

1 large egg

1 cup dried cranberries

1 cup chopped fresh parsley

1 cup pecans, finely chopped

Directions

  1. Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
  2. Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
  3. Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  4. Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment: