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Butternut Squash and Cranberry Pilaf

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Last updated on March 26th, 2018 at 01:55 pm

When I think of fall, I think of this Butternut Squash, Cranberry and Wild Rice Pilaf. Earthy, sweet and a little tart, it is the perfect side dish for roast turkey, pork or chicken… or as a vegetarian main dish, or for lunch the next day!

 

Now, since I believe in full disclosure, I am going to tell you that this wild rice pilaf is a little bit of work… but the payoffs are worth it!! It not only tastes delicious but it’s very versatile. Serve it as a side with some roasted chicken, pork or beef (or a large salad if you don’t eat meat). Put the extras (if you are smart enough to make extra and I’m telling you now, DO IT!) in the refrigerator for a great wild rice pilaf salad for lunch the next day. So, the bit of time you invest making this will pay off during the week… leaving you more time to enjoy the fall colors or snuggle up in a sweater with a good book (hey, a girl can dream, can’t she??)!

 

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Butternut Squash and Cranberry Pilaf
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

When I think of fall, I think of this Butternut Squash, Cranberry and Wild Rice Pilaf. Earthy, sweet and a little tart, it is the perfect side dish for roast turkey, pork or chicken... or as a vegetarian main dish, or for lunch the next day!

Course: Side Dish
Servings: 6 servings
Calories: 395 kcal
Author: Nancy
Ingredients
  • 1 cup wild rice mix
  • 2 cups chicken or vegetable stock
  • 1 1/2 cups butternut squash cut into 1/2 inch cubes
  • 1 large onion cut into 1/2 inch dice
  • 1 cup dried cranberries or dried cherries
  • 1 cup chopped pecans
  • 3 Tbsp. canola oil
  • 1/4 cup minced italian parsley
  • 1 cup citrus dressing
  • Citrus Dressing:
  • 1/2 tsp. cumin
  • 1/4. tsp cardamon
  • 1/4 tsp. cinnamon
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. honey
  • 1/4 lemon olive oil or 1/4 cup olive oil with zest from 1 lemon
Instructions
  1. Pre heat the oven to 400 degrees.
  2. Spray a sheet pan with cooking spray.
  3. Add the butternut squash and toss with 1 Tbsp. canola oil.
  4. Season with salt and pepper.
  5. Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
  6. Remove from oven.
  7. While squash is roasting, combine the stock and rice in a large saucepan.
  8. Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 - 30 minutes until the liquid is absorbed and the rice is tender.
  9. While rice is cooking, heat a large saute pan over medium high heat.
  10. Add the 2 Tbsp. of canola oil. Add the chopped onions and saute for about 6 minutes until translucent.
  11. Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
  12. Add pecans to saute pan and cook over medium heat, until toasted - watch closely so they don't burn!.
  13. Add the cooked rice, butternut squash, onions and dried cranberries.
  14. Drizzle with 1/4 cup of the citrus dressing.
  15. Stir. Taste and adjust seasonings, adding more dressing if needed.
  16. Garnish with minced parsley if desired. Serve!
  17. Citrus Dressing:
  18. Combine all the ingredients except the olive oil in a small bowl.
  19. Whisk to combine.
  20. Slowly whisk in the olive oil.
  21. Taste and adjust seasoning.
Nutrition Facts
Butternut Squash and Cranberry Pilaf
Amount Per Serving
Calories 395 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 1g 5%
Sodium 320mg 13%
Potassium 408mg 12%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Sugars 19g
Protein 6g 12%
Vitamin A 82.6%
Vitamin C 25.9%
Calcium 5.1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. This looks like the perfect dish for today… and you say it’s a lot of work – but it’s not – a roasted squash and some wild rice and a sauté pan! Bon appetite!

    Reply

    • Thanks Lucy!! You are right – it really isn’t but it does look that way.. totally pays off though if you get a couple of meals out of it!!

      Reply

  2. wow – it really is fall; cranberries and butternut squash. It doesn’t get more “harvesty” than that. I love the idea of incorporating it into your rice – something I need to keep in the back of my food brain! Looks delish – Nancy. And how ironic – it rained today!

    Reply

    • I know!! I love adding veggies/fruit to grain dishes – another great way to incorporate more fruits and veggies into the diet – love how they lighten the grains!!!

      Reply

  5. SO about this rain today. It’s sent both my husband and I in a tail spin. We both want to sit on the couch drinking hot chocolate eating junk food watching movies. This rice pilaf would be a much better choice, that’s for dang sure! It looks fab!

    Reply

  6. Oh, how colorful! And you have some of my favorite flavors in this pilaf. I do something similar to this for Thanksgiving stuffing so I’m sure I’d be a fan of your recipe as well.

    Reply

  9. It doesn’t feel at all like fall here, but we do have butternut squash at the farmers’ market. I love this mix of flavors and textures. This is a beautiful dish for fall!

    Reply

    • Thanks Lisa! I know – checked weather for Dallas next week (get to see my baby boy – WOO HOO!!) forecast is for a toasty 87 degrees…

      Reply

  14. Not only do I love to Pilaf, but you have helped me solve a mystery. Someone left a Napkin at my house at some food event we had here. It looks like it was yours as it is a perfect match in the picture! GREG

    Reply

  16. What a colorful and flavorful dish, Nancy. I’m always willing to spend a little extra time on a dish if it means that it’s going to taste great. If it stretches across a couple of meals, that’s even better. By the way, I think your photos are more and more beautiful every time I visit.

    Reply

  26. Sounds like a great combination of flavors. I’ve started cooking with butternut squash a lot more recently and am always looking for different recipe to incorporate it into. Have never made wild rice though — am curious to see how it tastes!

    Reply

  27. Oh no… I made this recipe a few times last autumn and came back to make it again but it has disappeared! I might cry… it is soon good! Help! 🙂

    Reply

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