Deliver Holiday Flavor with Pecans

Pecan Wild Rice Pilaf

Prep time: 10 minutes Cook time: 45 minutes Servings: 12 2 cups chicken or vegetable stock 2 cups water 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 teaspoon kosher salt, plus additional, to taste 1/4 teaspoon cloves 1 cinnamon stick 3/4 cup wild rice, rinsed 1 cup black rice, rinsed 1 tablespoon extra-virgin olive oil or pecan oil 1 tablespoon unsalted butter 1/2 large sweet onion, diced 2 cups butternut squash, diced 1 medium tart apple, peeled and diced black pepper, to taste 1/2 teaspoon dried thyme 1/2 teaspoon ground cinnamon 3/4 cup chopped pecans or pecan pieces 1/3 cup dried currants In medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. Add rice and bring back to simmer. Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. Remove and discard cinnamon stick. While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. Remove mixture from heat. Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. Serve warm or at room temperature.

Roasted Acorn Squash Salad with Pecan Vinaigrette

Prep time: 15 minutes Cook time: 35 minutes Servings: 4 Squash: 1 small acorn squash 1 tablespoon olive oil 1/4 teaspoon sea salt Dressing: 1/2 cup raw pecan pieces 1/4 cup olive or pecan oil 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1/4 teaspoon sea salt Salad: 3-4 handfuls baby spinach 1 1/2 cups cooked farro 1 medium shallot, thinly sliced 1 ounce crumbled goat cheese Heat oven to 425 F. To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cutside down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes. While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside. In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving. Note: Acorn squash skin is edible but needs roasting long enough to make it tender. If unsure, use delicata squash or skinless butternut squash.