Wild Rice & Butternut Squash Skillet

Pamela Gelsomini, Wrentham, MA
2022 wild rice recipe contest finalist

1 large onion, chopped
8 cloves garlic, minced
4 oz pancetta, diced
1 tbsp canola oil
4 oz shiitake mushrooms, stems discarded and caps sliced
1 lb butternut squash, cut in ½" cubes
½ tsp ground turmeric
1½ tsp each: salt and ground black pepper
½ cup dried cranberries
3 cups cooked wild rice
2 tbsp chopped fresh parsley, garnish

In large skillet, sauté onion, garlic, and pancetta in oil, 4 minutes. Add mushrooms, squash, and turmeric; stir often until squash is tender. Stir in remaining ingredients; heat through. Garnish.

For entree: add 1½ lbs pork loin chops, cooked and cubed (6-8 servings).

Recipe compliments of the Minnesota Cultivated Wild Rice Council