Print Recipe Add to Collection
0 from 0 votes

Butternut Squash and Wild Rice Pilaf

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

Instructions

  • Preheat oven to 400 degrees.
  • Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
  • Roast squash until slightly softened and browned, about 20 minutes; set aside.
  • In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
  • Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
  • Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
  • Add cooked squash; gently mix before serving.
  • Optional - serve at room temperature with a simple vinaigrette.

 

Print Recipe Add to Collection
0 from 0 votes

Butternut Squash and Wild Rice Pilaf

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

Instructions

  • Preheat oven to 400 degrees.
  • Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
  • Roast squash until slightly softened and browned, about 20 minutes; set aside.
  • In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
  • Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
  • Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
  • Add cooked squash; gently mix before serving.
  • Optional - serve at room temperature with a simple vinaigrette.