Butternut Squash, peeled, seeded and cubed into 1″ pieces
5 or 6 shitake mushrooms
1 leek
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon fresh sage, buy diced
1/4 cup dried cranberries
Olive oil
1/4 broth
salt and pepper
fresh parsley
2 cups wild rice
Cook rice in a rice cooker as directed or on the stove top (ratio of 1 cup rice to 2 cups water). Toss the squash cube in some olive oil and roast in the oven at 375° until tender, about 30-45 minutes. Stir them occasionally. Slice your leek lengthwise and wash thoroughly, then slice into 1/4 inch pieces. Slice mushrooms thinly. Saute leeks and mushrooms in olive oil until tender. Add cranberries and 1/4 stock and leave on very low heat while the squash finishes cooking. Add the squash to the leeks and mushrooms. Add nutmeg, sage, salt and pepper and saute on medium heat until incorporated. Sprinkle with freshly chopped parsley. When the rice is done, add a Tablespoon of butter and a pinch of salt. Serve squash on mounds of wild rice.