Butternut Squash and Wild Rice Pilaf
Spruce up your rice pilaf for fall with this Wild Rice Pilaf recipe with butternut squash! A delicious whole-grain salad made with wild rice, squash, almonds, cranberries and a simple balsamic vinaigrette for an easy dinner side dish or meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 side servings 1x
- Category: Side
- Method: Cook
- Diet: Vegan
Ingredients
Scale
- 1 cup uncooked wild rice
- 2 1/2 cups butternut squash, peeled and cubed (about 1 1/2 pounds)
- 1 small yellow onion, chopped
- 1/2 cup almonds (roasted)
- 1/2 cup unsweetened dried cranberries
- 1 tbsp balsamic vinegar
- 1 1/2 tsp honey
- 1 1/2 tsp dried thyme (or 1 tbsp fresh)
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Cook rice according to package instructions or using instructions above.
- Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
- Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
- Stir until well-combined.
- Serve warm.
Keywords: wild rice pilaf, rice pilaf, pilaf with butternut squash