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Butternut Squash Wild Rice Pilaf

This hearty Butternut Squash Wild Rice Pilaf makes a delicious fall side dish or Thanksgiving stuffing!

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
Servings: 5 - 6 servings
Course: Side Dish
Cuisine: Canadian

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

    Cup of Yum
  1. Preheat oven to 375F.
  2. 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.)
  3. 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.
  4. 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!