Sweet & Savory Butternut Squash And Wild Rice Sauté - cooking recipe

Ingredients

1 1/2 cups baked butternut squash, cubed (*see note)
1 1/2 cups cooked wild rice (I used Near East brand) or 1 1/2 cups cooked brown rice, pilaf (I used Near East brand)
1/2 lb green beans, trimmed and cut into bite-sized pieces
3 garlic cloves, minced
1/3 cup shallot, chopped
1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon sage
salt & freshly ground black pepper

Preparation

Warm oil in a large saute pan over medium heat.
Place green beans and shallots in pan and cook 3 minutes.
Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
Add rice and cook until heated through. Season to taste with salt and pepper.
*NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400\u00b0F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).