Butternut Squash Wild Rice

• 2 cups Butternut Squash, Peeled, Diced Into Bite Size Pieces
• 2 Tablespoons Olive Oil, Divided
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 4 cups Chicken Broth Or Vegetable Broth
• 1 cup Wild Rice
• 1/2 cups Onion, Diced
• 1 cup Fresh Spinach Leaves Or More To Taste
• 1/3 cups Dried Cranberries

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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!

butternut, olive oil, ubc, ubc, chicken broth, rice, onion, fresh spinach leaves, cranberries

Taken from tastykitchen.com/recipes/sidedishes/butternut-squash-wild-rice/ (may not work)