Butternut Squash Wild Rice Pilaf
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Butternut Squash Wild Rice Pilaf
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This hearty Butternut Squash Wild Rice Pilaf makes a delicious fall side dish or Thanksgiving stuffing!
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Ingredients
- 4 c butternut squash peeled and cut into 1” chunks
- 1 onion diced
- 2 ½ c water
- 1 c wild rice blend dry
- ¼ c orzo dry
- ¼ c cranberries dry
- 1/2 tsp thyme
- 1/8 ground white pepper
Instructions
- Preheat oven to 375F.
- Place squash cubes and onions on a greased baking pan. Roast for 40-50 min, stirring every 10-15 min, until soft. (This can be done ahead of time.)
- In a medium saucepan, mix together water, rice, orzo, cranberries, thyme, and white pepper. Bring to a boil and simmer, covered, for 40 minutes, until the wild rice splits open and is tender.
- Remove from heat and mix in the roasted squash and onions.
Notes
- This recipe from 2013 was updated in February 2017. We made the fall pilaf even better!
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