Harvest Wild Rice Skillet

Har-vest. Meaning (in my world) produce of the fall that makes you feel warm, fuzzy, and cozy, like crispy juicy apples and delicate buttery squash. And that’s exactly what we have going on in this wild rice skillet, with some onions and butter (always, you guys. always.), a handful of grated Provolone, and a hearty scoop of chewy, nutty, Minnesota-native wild rice to bring it all home. Represent. Lately I’ve been hearing rumors that people don’t like squash. If that’s true, then I am sharing this recipe in squash-loving vain. But I feel it deep down: some of you like squash too, right? I just feel it. Food vibes, people. Foooood vibes. I am usually more of a pureed squash kinda person, like butternut squash soup, or butternut squash sauce for my mac and cheese, or kabocha squash creamified and currified as a base for lentils. But this time I gave my Blendtec a break. I decided to leave the squash in pieces this time because I recently found that sauteeing it with just the butter and t...