Sweet & Savory Butternut Squash and Wild Rice Sauté

Recipe by chiclet
READY IN: 25mins


  • 1 12
    cups baked butternut squash, cubed (*see note)
  • 1 12
    cups cooked wild rice (I used Near East brand) or 1 1/2 cups cooked brown rice, pilaf (I used Near East brand)
  • 12
    lb green beans, trimmed and cut into bite-sized pieces
  • 3
    garlic cloves, minced
  • 13
    cup shallot, chopped
  • 1
    tablespoon olive oil
  • 1
    teaspoon thyme
  • 1
    teaspoon sage
  • salt & freshly ground black pepper


  • Warm oil in a large sauté pan over medium heat.
  • Place green beans and shallots in pan and cook 3 minutes.
  • Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
  • Add rice and cook until heated through. Season to taste with salt and pepper.
  • *NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).