Sweet berry wild rice

[nverland]

Sweet berry wild rice
Recipe from Elena Terry (Ho-Chunk)

1 ½ cups cooked and cooled wild rice. Prepare the wild rice following the instructions on the package, as cooking times will vary.
½ small buttercup squash. (Acorn squash is also fine.)
¼ cup plus 2 tablespoons pure maple syrup
½ cup sliced strawberries
½ cup fresh blueberries, plus ¼ cup set aside for garnish
½ cup fresh cranberries
1 cup water
1 tablespoon coarsely chopped pumpkin seeds
¼ teaspoon pie spice
Pinch of salt

Note: You may substitute frozen berries instead of fresh.

Preheat oven to 350 degrees.

Peel and slice buttercup squash into quarter-inch cubes. Toss the squash cubes in 2 tablespoons of maple syrup. Place on a parchment-lined cookie sheet.

Bake until soft, about 15 to 20 minutes.

In a small saucepan, combine berries (reserving ¼ cup of blueberries), remaining maple syrup, water, pie spice, and a pinch of salt, and bring to boil. Reduce heat to low and let simmer until reduced.

Mix berry sauce with wild rice. Add roasted squash and reserved blueberries and mix gently until combined. Sprinkle pumpkin seeds on top.