Wild Rice and Acorn Squash Salad

Serves: 6 Save

Ingredients (9)

  • 2 cups uncooked wild rice
  • 1 acorn squash, peeled and cubed (reserve and roast seeds)
  • 2 leeks, diced
  • 3-4 ears sweet corn, chopped off cob
  • 1/4 cup unsalted butter
  • 2-3 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • A few dashes of hot sauce
  • Salt and pepper

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