Instructions: Preheat the oven at 375 degrees for 10 minutes. Meanwhile bring the broth to a boil, add the rice, bring to a boil again and reduce. Cover and simmer for about 15 minutes. Let cool off.

Fluff with a fork and set on the side. Place diced butternut squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake it for 15 minutes or until it is fork tender. Remove from the oven and reserve. Place cooked rice into a large bowl.  Add pecans, mango chutney, mint, lemon juice and season with salt and combine very well. Add squash and mix very gently into the mixture.  Serve at room temperature, chilled on a bed of lettuce, or with Naan bread on the side.

Time: 30-35 minutes
Serves: 6

4 cups diced butternut squash
2 tablespoon olive oil
4 cups chicken or veggie broth
2 cups cooked brown rice
1 cup toasted diced pecans
3/4 cup Stonewall Kitchen mango chutney
Salt and pepper to taste
1 tablespoon lemon juice( optional
3 cups cooked diced chicken breast or tenders (optional)
1 /2 cup minced mint