Butternut Squash and Wild Rice Pilaf

5 from 1 review

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.


  • 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


  1. Preheat oven to 400 degrees F.
  2. Cook rice according to package instructions or using instructions above.
  3. Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
  4. Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
  5. Stir until well-combined.
  6. Serve warm.

Keywords: wild rice pilaf, rice pilaf, pilaf with butternut squash


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