Autumn Rice Pilaf with Butternut Squash

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1-2 garlic cloves, minced
• 1 stalk celery, finely chopped
• 1 3/4 cups butternut squash, cubed
• 1/2 teaspoon salt
• 1 teaspoon thyme
• 1/2 teaspoon sage
• freshly ground pepper
• 1/4 cup orzo
• 1 cup long grain or basmati rice
• 2 cups low-sodium chicken stock
• 1/4 cup dried cranberries
• Optional: ¼ cup toasted chopped pecans

Heat oil in a large skillet or pot, and sauté onions on medium-high heat until translucent, about 3-5 minutes. Add garlic and sauté for 1 minute. Add celery, squash and spices, and sauté for another 3 minutes, stirring often. Add orzo and rice; brown for 1 minute. Add chicken stock and cranberries. Return to simmer, then cover and reduce heat to low. Continue to cook on low heat for about 25-30 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork and season to taste with salt and pepper. Top with toasted chopped pecans if desired.