4 cups butternut squash, peeled and chopped into small chunks
2 Tablespoons + 1 teaspoon coconut oil or ghee (divided)
2 cloves garlic, minced
1 cup chopped celery
1 medium yellow onion, finely chopped
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups wild rice blend
1 32 ounce container (about 4 cups) of vegetable broth or chicken broth
2 Tablespoons chopped fresh sage, divided
2 teaspoon fresh thyme, divided
1 bay leaf
1 cup dried sweet cherries
sea salt and pepper, to taste
Preheat oven to 400°F.
Place butternut squash chunks on a baking sheet with 1 teaspoon coconut oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add garlic, celery, onion and garlic to the pan; toss and add 1 teaspoons sea salt and 1/2 teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoons sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes. Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.