Butternut Squash Wild Rice Pilaf
This hearty Butternut Squash Wild Rice Pilaf makes a delicious fall side dish or Thanksgiving stuffing!
Servings: 5 - 6 servings
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
- ½ teaspoon thyme
- ⅛ 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!