Wild Rice With Butternut Squash and Blackened Pecans

From 365 Ways to Cook Vegetarian.

• Ready In: 1 hr 25 mins
• Serves: 2-4

Ingredients

• 1  cup wild rice
• 1 1⁄2 lbs  butternut squash
• 1⁄2 cup port wine
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon salt
• 4  ounces butter
• 1  cup pecan pieces

Directions

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. Cook 5 minutes.
5. In a small frying pan, melt butter over medium high heat. Add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.
6. Remove from heat.
7. To serve, spoon hot butternut squash over cooked wild rice. Top with blackened pecan sauce.