Wild Rice With Butternut Squash and Blackened Pecans

• 1 cup wild rice
• 1 12 lbs butternut squash
• 12 cup port wine
• 18 teaspoon nutmeg
• 18 teaspoon salt
• 4 ounces butter
• 1 cup pecan pieces

1. In a medium saucepan filled with lightly salted boiling water, cook wild rice, covered, until kernels burst open but rice is still firm, 40-45 minutes.
2. Meanwhile, peel butternut squash and cut into 1 inch cubes.
3. In a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.
4. Add nutmeg and salt.
5. Cook 5 minutes.
6. In a small frying pan, melt butter over medium high heat.
7. Add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.
8. Remove from heat.
9. To serve, spoon hot butternut squash over cooked wild rice.
10. Top with blackened pecan sauce.

wild rice, butternut squash, port wine, nutmeg, salt, butter, pecan

Taken from www.food.com/recipe/wild-rice-with-butternut-squash-and-blackened-pecans-252756 (may not work)