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Colette & Cassi's Country Kitchen!

Wild Rice Pilaf with Squash

2  large oranges
3  cups peeled, seeded winter squash cut into bite-size pieces
(such as butternut)
2  4.1- to 4.5-ounce packages long grain and wild rice mix with
herbs (not quick-cooking)
1/4  cup packed brown sugar
2  14-ounce cans chicken broth (3-1/2 cups)

Finely shred the peel from one of the oranges. Measure 1 teaspoon
finely shredded orange peel; set aside. Squeeze juice from both
oranges.  Measure 2/3 cup orange juice; set aside.
In a 3-1/2- or 4-quart slow cooker combine squash, rice mix, and the
contents of both rice seasoning packets, and the brown sugar. Add
orange peel and orange juice. Pour chicken broth over all. Stir to
combine.  Cover and cook on low-heat setting for 4 to 5 hours or on
high-heat setting for 2 to 3 hours. Stir gently before serving. Makes
8 to 10 servings.