When I saw a recipe for a colorful rice pilaf with butternut squash, cranberries and pecans on Nancy Buchanan's wonderful blog, A Communal Table, I knew I had to make a variation of it for my Thanksgiving menu. I made some tweaks, including using all wild rice rather than a wild rice mix, which changes the texture and flavor significantly. I also toasted the pecans, adding garlic and soaking the cranberries in red wine vinegar for extra zing. Nancy's dressing, with lemon and orange juices, fresh ginger and spices, provides a shock of flavor. <br /> <br />One great thing about this dish is that it can be made a day in advance and reheated, or just brought to room temperature – a blessing for busy holiday cooks. And in case you haven't noticed, this pilaf is 100% guilt-free. Wild rice (which is actually a grass) is vegan, gluten free, high in protein and fiber, and low in fat.

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