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Butternut Squash and Wild Rice Pilaf

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegetarian dish combining nutty wild rice with sweet roasted butternut squash, cranberries, and almonds.

Ingredients

Grains

  • 1 cup uncooked wild rice

Vegetables

  • 2 1/2 cups butternut squash, peeled and cubed (about 1 1/2 pounds)
  • 1 small yellow onion, chopped

Nuts and Dried Fruit

  • 1/2 cup almonds (roasted)
  • 1/2 cup unsweetened dried cranberries

Condiments and Spices

  • 1 tbsp balsamic vinegar
  • 1 1/2 tsp honey
  • 1 1/2 tsp dried thyme (or 1 tbsp fresh)
  • to taste salt and pepper

Instructions 

  • Preheat oven to 400°F (200°C).
  • Cook rice according to package instructions.
  • Roast squash and onion for 15 mins, flip, then roast another 10 mins.
  • Mix cooked rice with roasted squash and onion, then add almonds, cranberries, vinegar, honey, and spices. Stir well.
  • Serve warm.

Notes

For extra flavor, toast almonds before adding.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: grain, squash, vegetarian