Holiday Butternut Squash Wild Rice Pilaf

Of all the pilaf recipes I’ve tried, this one is my favorite. It is a hearty, slightly sweet, and deeply satisfying dish that is perfect for the holidays. It’s also a wonderful vegetarian main dish and makes a great lunch the next day.

Butternut squash, according to Anthony William, is highly nutritious because it’s rich in phytonutrients and antioxidants. It is also high in vitamins and minerals, which makes it a vital food for building a healthy immune and nervous system. Adding butternut squash increases the nutritional value of this dish and adds a sweet, earthy flavor.

This is a great dish for the holidays because you can make everything in advance and reheat it when ready to serve. Add the nuts and parsley until just before reheating. The nuts will become soggy if left in the dish overnight.

Holiday Butternut Squash Wild Rice Pilaf

  • Servings: 4-6
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Ingredients

1 cup wild rice mix
2 cups healing broth or veggie broth
1 ½ cups roasted butternut squash, cut into 1/2 inch cubes
2 tbsp. avocado oil or coconut oil
1 onion, diced
3 cloves garlic, minced
8 oz. box mushrooms, sliced
1/2 cup water
1 tbsp. each oregano & thyme
½ cup parsley, minced
½ cup cranberries
½ cup nuts. I like pecans or cashews.

Directions

1. Preheat oven to 400°F.
2. Combine veggie broth and rice in a saucepan. Bring mixture to a boil. Reduce heat to a simmer, cover and simmer for 30 minutes or until the liquid is absorbed.
3. While rice is cooking, toss butternut squash cubes with 1 tbsp. avocado oil and roast for 20 minutes or until softened and slightly caramelized.
4. While squash is roasting, add 1 tbsp. avocado oil or coconut oil to a large sauté pan over medium heat. Add onions and sauté for a few minutes, then add garlic and mushrooms and continue cooking. Add herbs and additional water if needed to prevent from sticking. Cover and simmer a few minutes.
5. Add cooked rice, butternut squash, parsley, nuts and cranberries. Cook another 1-2 minutes. Serve!
6. Make Ahead: The pilaf can be made a day in advance. Add cooked rice, butternut squash and cranberries to the sautéed vegetables. Cool and refrigerate. To reheat in the oven, add the minced parsley and nuts, mix thoroughly and sprinkle with water (about 2-3 tbsps.) to moisten. Place in a shallow dish, cover and reheat in the oven at 350° for 20 minutes.

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