Harvest Wild Rice Pilaf

Set a medium sauce pan over medium heat. Add butter, onion, garlic, and celery, and saute for 2 minutes. Add rice and toss to coat in butter. Add water and 1 ½ teaspoon salt, cover, and bring to a boil.

Once boiling, stir and lower heat to medium-low. Cover and simmer until cooked through, about 45–50 minutes.

Preheat oven to 450ºF. Toss cubed acorn squash in olive oil on a sheet pan. Roast in the oven for 20–25 minutes until golden brown and tender.

Toss cooked wild rice with roasted acorn squash, chopped apple, dried cranberries, toasted pecans, orange zest, and thyme. Season with salt and pepper to taste. Serve warm or at room temperature, topped with chopped parsley.