Wild Rice Butternut Squash Pilaf

WILD RICE BUTTERNUT SQUASH PILAF

INGREDIENTS
Wild Rice – 1 c	Lime - 1
Butternut Squash – 1	Lemon – 1
Vegetable Broth – 3 c	Cumin – ½ tsp
Olive Oil – 3 Tbsp & ½ Tbsp	Thyme – 1 tsp
Garlic – 6 cloves	Black Pepper – ¼ tsp
Maple Syrup – 2 Tbsp	Pink Himalayan Salt – 1/8 tsp
Spinach - 6 c
DIRECTIONS
Preheat oven to 400° and line a baking sheet
Wash and peel butternut squash, then cut into cubes. Peel and chop garlic
Place squash and garlic evenly on baking sheet. Add seasonings to maple syrup, stir well then drizzle over squash and garlic. Place in oven and set a timer for 35 minutes. Make sure to stir every 10 minutes or so, so that squash is browned evenly on both sides.
Warm Olive Oil and salt in a medium pan, and add wild rice. Stir evenly to coat, and let roast for 7-10 minutes.
Meanwhile, pour Vegetable Broth into a pot and bring to a boil.
Zest lemon and sit to the side, then juice both the lemon and the lime and add juice to vegetable broth
Add rice to boiling broth, let return a boil for 5-7 minutes, then cover with a lid and let simmer until liquid is absorbed.
Warm remaining oil a pan with a pinch of salt, and add spinach, tossing in oil to coat. Sauté for 3-5 minutes then remove from heat and add to rice. Stir well to evenly mix.
Squash is ready to be removed from oven when it is tender and golden brown.
When rice has finished cooking, transfer to a serving bowl and top with squash garlic mixture.
Sprinkle lemon zest on top.
Enjoy!