Butternut Squash Wild Rice Pilaf

Butternut Squash and Wild Rice Pilaf
Print Recipe
Servings
4
Servings
4
Butternut Squash and Wild Rice Pilaf
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 cups butternut squash peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt divided, or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1 teaspoon unsalted butter
  • 1/4 cup yellow onion diced
  • 1 cup wild rice
  • 3 cups water or stock/broth
  • 1/4 cup real maple syrup
  • 1/4 cup dried cranberries
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
  3. Roast squash until slightly softened and browned, about 20 minutes; set aside.
  4. In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
  5. Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
  6. Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
  7. Add cooked squash and cranberries; gently mix before serving.
  8. Optional - serve at room temperature with a simple vinaigrette.
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