Go Back
–+ servings

Wild Rice With Butternut Squash, Cranberries, and Pecans

Fresh steamed wild rice tossed with roasted butternut squash, toasted pecans, and cranberries makes the perfect side for your tasty fall dishes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
COURSE Side Dish
CUISINE American
SERVINGS 4

Equipment

Pot for steaming rice
Baking sheet lined with baking mat
Vegetable peeler

Ingredients
  

  • 1 Butternut Squash - cubed and roasted
  • 1 cup Wild Rice Blend - prepared to package directions, I used Royal Rice Blend wild rice.
  • 1/3 cup Toasted Pecans - chopped
  • Good Fruity Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1 tsp Ground Pepper
  • 1/2 tsp Allspice
  • 1/4 tsp Nutmeg
  • 1/3 cup Dried Cranberries - or more, if desired, for tossing in with rice

Instructions
 

  • Pre-heat your oven to 400 degrees. Prep your squash while the oven heats. With a vegetable peeler, peel the butternut squash, halve it, and remove the seeds. Cube the butternut squash into 1 inch cubes.
  • Spread cubed squash onto a baking sheet lined with a baking mat and toss cubes with olive oil, salt, pepper, allspice, and nutmeg. Bake squash in a 400 degree oven for 25 to 35 minutes until just soft enough to pierce.
  • While squash is roasting, prepare the wild rice according to package directions. My brand came with instructions as follows: [Bring 1 1/2 cups of water to a boil, Add 1/2 tsp salt and 1 tsp butter or olive oil. Stir in 1 cup wild rice, cover with lid and reduce heat to low. Simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff and serve.]
  • When finished steaming remove rice from heat and pour into a large bowl. When the butternut squash is finished roasting, add about half of it to the bowl with the rice.
  • In a small skillet, lightly toast whole pecans for 2 to 3 minutes and give them a rough chop.
  • Add pecans to the bowl with squash and rice and toss in the dried cranberries. Toss with a spoon until everything is combined and transfer to a serving platter. Take the remaining cubes of squash and place them on top dotting the rice platter with the extra squash. If you have any extra, place it in a separate bowl on the table or line the side of your platter with it.
    Serve alongside roasted chicken or turkey with cranberry sauce.

Notes

For my wild rice, I used Royal Blend which is a mix of Texmati rice, white rice, wild rice, brown rice, and red rice.
KEYWORD thanksgiving recipes, christmas recipes, holiday recipes, fall recipes, wild rice, butternut squash, pecans, cranberries, roasted squash and wild rice, fall dishes, fall food, thanksgiving sides, holiday recipes, comfort food
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!