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Butternut Squash & Wild Rice Pilaf

Servings: 4


  • 2 cups butternut squash peeled and cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon kosher or sea salt divided
  • 1/2 cup yellow onion diced
  • 1/2 cup red bell pepper diced
  • 1 cup brown rice
  • 2 cups vegetable broth or water
  • 1/4 cup fresh parsley chopped, divided


  • Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
  • In a large mixing bowl, combine squash, 2 tablespoons of olive oil, cumin, cinnamon, pepper and half of the salt.
    Spread seasoned squash on sheet pan and roast until slightly softened and browned, about 20 minutes; set aside.
  • Place remaining olive oil and onions in a medium saucepan on medium heat and sauté until onions are translucent, about 2-3 minutes.
  • Add bell pepper, rice, water or broth and remaining salt; bring to a boil.
    Reduce to a simmer; cover and cook until rice is tender, about 25-30 minutes.
  • Remove from heat and add squash and half of the parsley to the rice. Mix gently and garnish with remaining parsley before serving.