Quick and easy comfort food recipes are just what any family needs on a busy weeknight. As the weather gets chillier, cravings for cool, fresh ingredients diminish as those urges to eat cheesy, warm casseroles take over. Thankfully, craving comfort food doesn’t have to mean benching a healthy diet. This holiday season I’ll be sharing some of my favorite comforting, yet healthy dishes and trust me, your abs will thank you. First up, is this Wild Rice Stuffing with Butternut Squash, Red Onion, and Almonds. Bon Appétit!

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Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Ingredients

 

3 cups unsalted chicken stock (such as Swanson)
2 cups uncooked wild rice
2 tablespoons olive oil
2 cups diced peeled butternut squash
1/2 red onion, chopped
1 cup sliced carrot
3/4 cup sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Bring stock and rice to a boil in a large saucepan; cover, reduce heat, and simmer 15-20 minutes or until rice is al dente.

 

2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add squash, onion, carrot, and celery; sauté 5 minutes. Stir in 1/4 cup water. Reduce heat to low; cover and cook 7 minutes or until vegetables are tender. Stir squash mixture into wild rice mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper.