Ingredients

For the Roasted Butternut Squash:

1 medium Butternut Squash (about 2.5 lbs): Peeled, seeded, and cut into ¾-inch cubes.
2 tablespoons Olive Oil: For roasting.
1 tablespoon Maple Syrup (optional): This enhances the natural sweetness and helps the squash caramelize beautifully.
½ teaspoon Salt:
¼ teaspoon Black Pepper:

For the Wild Rice Pilaf:

1 tablespoon Olive Oil:
1 tablespoon Butter (or vegan butter for a vegan option): Using both oil and butter provides the best flavor and prevents the butter from burning.
1 large Yellow Onion, finely chopped:
2 stalks Celery, finely chopped:
2 cloves Garlic, minced:
1 ½ cups Wild Rice Blend: A blend (often containing wild rice, brown rice, and red rice) is recommended as it has a more varied texture and a more forgiving cooking time than 100% wild rice.
4 cups Vegetable Broth: Use a low-sodium, high-quality broth.
1 teaspoon dried Thyme (or 1 tablespoon fresh):
1 teaspoon dried Sage (or 1 tablespoon fresh):

For the Mix-Ins and Garnish:

¾ cup Toasted Pecans, roughly chopped: Toasting is non-negotiable for the best flavor.
¾ cup Dried Cranberries:
½ cup Fresh Parsley, chopped: For a fresh, vibrant finish.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). On a large, parchment-lined baking sheet, toss the cubed butternut squash with the 2 tablespoons of olive oil, the optional maple syrup, salt, and pepper. Spread the cubes into a single, even layer, ensuring they are not overcrowded. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and beautifully caramelized at the edges. Once done, remove from the oven and set aside.

Step 2: Sauté the Aromatics
While the squash is roasting, begin the pilaf. In a large pot or Dutch oven, heat the 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the chopped onion and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent. This slow sauté builds a deep, sweet flavor base.

Step 3: Bloom the Aromatics and Toast the Rice
Add the minced garlic, dried thyme, and dried sage to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Add the wild rice blend to the pot and stir to coat it in the oil and aromatics. Continue to cook, stirring frequently, for about 2 minutes. This toasting step enhances the rice’s natural nutty flavor.

Step 4: Simmer the Pilaf
Pour the 4 cups of vegetable broth into the pot and stir everything together. Increase the heat to high and bring the mixture to a rolling boil. Once it’s boiling, immediately reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and let it simmer for 45-50 minutes. The exact time will depend on your specific rice blend, so check the package instructions as a guide. Do not lift the lid while it’s simmering!

Step 5: Rest and Fluff the Rice
After the simmering time is up, turn off the heat but leave the pot on the burner, still covered. Let the rice rest and steam for another 10 minutes. This is a crucial step that allows the rice to absorb the remaining moisture and finish cooking, ensuring a perfect texture. After resting, remove the lid and fluff the rice gently with a fork to separate the grains.

Step 6: Combine and Serve
Gently fold the roasted butternut squash, toasted pecans, dried cranberries, and chopped fresh parsley into the fluffed rice. Taste and adjust seasoning with more salt and pepper if needed. Transfer to a large serving bowl and serve warm.

Nutrition

Serving Size: one normal portion
Calories: 380-420 kcal