Last night was the perfect Friday night. Even though Mitch had to work and I would’ve much rather had him home, I was able to relax and work on recipe developing which is so much fun for me. I guess I’m an adult now… going out and drinking just doesn’t seem all that fun anymore.
Don’t get me wrong, I still enjoy drinking my delicious cab sauv while I cook, but it’s so much easier to drink at home than it is at a bar. I can get completely in the zone when I’m home while prepping a delicious dinner. I’ve been trying my best to post Instagram stories while I cook so it’s more “action packed” than just reading this blog post. I hope people are enjoying them! If not, too bad I guess… I love to cook and share my recipes with the world. It makes me so happy!
This recipe is the perfect Fall side dish. If you are like me and already thinking about what to cook for Thanksgiving dinner, I highly recommend giving this one a try. It’s super easy, it’s gluten free and it can be vegetarian by omitting the pancetta and dairy free by omitting the goat cheese. BOOM.
For this recipe you will need:
1 cup wild rice
2 delicata squash, washed, seeds removed & cut into 1/2″ half moons
6 oz pancetta, cut into 1″ slices & cubed
4 oz crumbled goat cheese
Fresh curly parsley, chopped
Salt & Pepper to taste
- Begin with the rice. *Rice in general takes time to cook but wild rice takes even longer.* In a small sauce pot, add 1 cup rice with 2 1/4 cup water. Season with 1 tsp kosher salt and bring to a boil. Once a boil has been reached, reduce the heat to low and cover with a lid. Cook until the wild rice is tender and water completely evaporated, 45-60 minutes.
- While the rice cooks, preheat the oven to 425 degrees F.
- Scrub the squash until they are squeaky clean. This is important because unlike other vegetables, you will be eating the skin.
- Cut both ends so you have flat surfaces.
- Slice the squash evenly down the center. Using a spoon, scoop out the seeds.
- Cut the squash into 1/2″ slices, making sure all cuts are consistent for even cooking.
- Toss with 1 Tbsp olive oil and a sprinkle of kosher salt & freshly cracked pepper.
- Roast in the oven until tender, about 25-30 minutes, rotating the baking sheet halfway through.
- While the squash is roasting, pan fry the pancetta: Heat 1 Tbsp olive oil over medium low heat in a medium saute pan. Render the fat of the pancetta until crispy, about 8-10 minutes.
- Remove the pancetta from the saute pan and transfer to a paper-towel lined plate to soak up excess fat.
- Once the rice is finished cooking, turn the heat off and allow to steam for 5 minutes with the lid on.
- Combine the cooked rice, roasted squash, fried pancetta, crumbled goat cheese and freshly chopped curly parsley. Season with salt & pepper to taste.
It’s easy, it’s delicious and it looks so beautiful before you devour. 🙂
I hope you love this recipe as much as I do!