Wild Rice Stuffing With Roasted Butternut Squash & Apricots

• 4 1/2 C veg broth
• 2 C wild rice
• 1 lb butternut squash
• 2 T olive oil
• 1 t each salt & pepper
• 1 red onion chopped
• 2 cloves garlic chopped
• 1/2 C apricots sliced
• 1 t dried sage

1. Preheat oven to 400. Bring broth to boil in large saucepan. Add wild rice and boil 5 min, cover, reduce heat to low simmer and cook 45 min. Remove and set aside.
2. Clean and chop squash in 1 inch pieces. Coat with olive oil, salt and pepper. Place on lined sheet pan and roast until fork tender, about 35 min.
3. Set oven to 350
4. Combine squash, rice and remaining ingredients in large mixing bow. Pour into 9 x 13 baking dish sprayed with nonstick spray, cover with foil, bake 35 min.

veg broth, wild rice, butternut squash, olive oil, salt, red onion, garlic, sage

Taken from www.epicurious.com/recipes/member/views/wild-rice-stuffing-with-roasted-butternut-squash-apricots-52546031 (may not work)