Baked Wild Rice and Butternut Squash Medley
A comforting blend of nutty wild rice and sweet roasted squash, celebrating ingredients common in Native American culinary traditions across the U.S. This american-inspired one pot (gluten-free) ready in about 60 minutes pairs butternut squash, wild rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups butternut squash
- 3/4 cup wild rice
- 1 cup chicken broth
- 1/2 cup onion
- 1 tsp thyme
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 cups cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
- Step 2: In a saucepan, combine 3/4 cup wild rice, 1 cup chicken broth, 1/2 cup chopped onion, 1 tsp thyme, and 1 tbsp maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid absorbed.
- Step 3: Gently fold roasted squash into cooked wild rice. Season with additional salt and pepper to taste, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Wild Rice and Butternut Squash Medley take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Wild Rice and Butternut Squash Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Baked Wild Rice and Butternut Squash Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Wild Rice and Butternut Squash Medley for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Wild Rice and Butternut Squash Medley gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was absolutely delicious! The squash and rice were perfectly balanced.
- ★★★★★
My family loved the medley, especially the kids who usually hate veggies.
- ★★★★☆
The flavors were great, but it was a bit bland for my taste. Next time I'll add more spices.
