Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, melt 1 1/2 teaspoons butter over medium heat. Add shallot. Cook for 1 minute. Add cranberries; cook for 1 minute more. Add 1 cup broth and the wild rice. Bring to a boil; reduce heat. Simmer, covered, for 40 to 45 minutes or until rice is tender.
Meanwhile, preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Place a Dutch oven over medium heat. Add the remaining 1 1/2 teaspoons butter and the squash. Cook and stir for 5 minutes. Add celery, onion and thyme. Cook and stir 3 minutes more. Sprinkle with pepper; set aside.
In a large bowl, whisk together milk, eggs and the remaining 3/4 cup broth. Stir in the cooked rice mixture, the squash mixture, dried cranberries, sage and bread cubes. Transfer to the prepared baking dish. Bake, covered, for 20 minutes. Uncover; bake for 20 minutes more or until set and slightly puffed. Let stand 10 minutes before serving.