Family Features

Family Features

While the American Pecan Council’s Classic Pecan Pie is an ideal grand finale, consider including nutrient-dense pecans throughout the holiday season as a snack or in innovative pecan-filled dishes like Roasted Acorn Squash with Pecan Vinaigrette.

In addition to being a versatile addition to your holiday feast, in each 1-ounce serving of pecans, you’ll get 12 grams of “good” monounsaturated fat with zero cholesterol or sodium, according to the USDA. Compared to other nuts, pecans are among the lowest in carbs (4 grams) and highest in dietary fiber (3 grams) per serving.

Pecan Wild Rice Pilaf

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 12

2 cups chicken or vegetable stock

2 cups water

1/8 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 teaspoon kosher salt, plus additional, to taste

1/4 teaspoon cloves

1 cinnamon stick

3/4 cup wild rice, rinsed

1 cup black rice, rinsed

1 tablespoon extra-virgin olive oil or pecan oil

1 tablespoon unsalted butter

1/2 large sweet onion, diced

2 cups butternut squash, diced

1 medium tart apple, peeled and diced

black pepper, to taste

1/2 teaspoon dried thyme

1/2 teaspoon ground cinnamon

3/4 cup chopped pecans or pecan pieces

1/3 cup dried currants

In medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. Add rice and bring back to simmer. Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. Remove and discard cinnamon stick.

While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. Remove mixture from heat.

Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. Serve warm or at room temperature.