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Butternut Squash, Chicken and Wild Rice Casserole
Ingredients
  • 1 cup uncooked wild- and- brown- rice blend
  • 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 4 tablespoons extra virgin olive oil, divided
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 small butternut squash (about 1½ pounds)
  • 1 medium yellow onion, cut into ¼- inch dice (about 1½ cups)
  • 1 tablespoon chopped fresh thyme, plus additional for garnish
  • ¾ cup dried cranberries
  • ½ cup shredded Parmesan cheese (about 2 ounces), divided
  • ½ cup roughly chopped raw pecans or walnuts
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