INGREDIENTS
1
Butternut or acorn squash, (peeled and cubed - about 2 cups), small
1
Carrot, small
1
Celery stalks with, leaves
1/4 cup
Cranberries, dried
1
Garlic clove
2
Shallots or 1 onion
1 tbsp
Thyme, fresh leaves
1/2 tsp
Pepper
1/8 tsp
Red pepper flakes
1/2 tsp
Salt
1 cup
Wild rice or wild rice mix
1 tbsp
Butter or coconut oil
2/3 cup
Pecan, halves