Wild Rice Stuffing with Butternut Squash, Pears, and Pecans

Name: Wild Rice Stuffing with Butternut Squash, Pears, and Pecans
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 Servings
Ingredients: 3 tablespoons olive oil or coconut oil; 1 large yellow onion; 2 stalks celery; 5 cloves garlic; 4 cups butternut squash; 1 Bosc pear; 2 cups wild rice; 1 tsp sea salt; 1 tsp dried oregano; ¼ tsp ground cinnamon; 1 cup dried cranberries; 2 tsp orange zest; 3-1/2 cups water; ¼ cup dry white wine; 1 cup raw pecans; 1/2 cup fresh parsley

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings
10 Servings
Calories
304 kcal
Cuisine
American

Wild Rice Stuffing with Butternut Squash, Pears, and Pecans

Tyler Espinosa

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Wild Rice Stuffing with Butternut Squash, Pears, and Pecans is so wildly flavorful, you'll never need another stuffing/dressing recipe!

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Ingredients

Servings

3 tablespoons olive oil or coconut oil
1 large yellow onion finely chopped
2 stalks celery chopped
5 cloves garlic minced
4 cups butternut squash peeled and chopped
1 Bosc pear peeled, cored and and chopped
2 cups wild rice
1 tsp sea salt or to taste
1 tsp dried oregano
¼ tsp ground cinnamon
1 cup dried cranberries
2 tsp orange zest
3-1/2 cups water or vegetable or chicken broth
¼ cup dry white wine
1 cup raw pecans
1/2 cup fresh parsley chopped

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Instructions

Place dry rice in a bowl and fill with water. Soak for 10 minutes.
Add the oil, onion, celery, and butternut squash to a large oven-safe pot or Dutch oven. Saute over medium heat for 5 minutes, stirring occasionally.
Add the chopped pear, garlic, rice, sea salt, oregano, and cinnamon and stir, saute 3 minutes.
Add the dried cranberries, water, wine, orange zest, and bring to a full boil. Reduce heat to a simmer, cover, cook 40 to 50 minutes, until most of the water has been absorbed.
Preheat the oven to 350°F. Uncover the dutch oven, place on the center rack of the oven, and bake 10 to 20 minutes, until all of the water has been absorbed and top is crispy.
Remove from pot from the oven and stir in chopped pecans and fresh parsley. Taste the stuffing and add salt to taste.
Serve alongside your holiday entree or use as turkey stuffing.