Butternut Squash and Cranberry Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant wild rice pilaf combining roasted butternut squash and tart cranberries for a colorful, hearty Thanksgiving side. This American-inspired Thanksgiving recipe (vegetarian), ready in about 65 minutes, pairs wild rice blend, water, butternut squash 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

• 1 1/2 cups wild rice blend
• 3 cups water
• 2 cups, peeled and cubed butternut squash
• 1/2 cup dried cranberries
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2 cloves, minced garlic cloves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup, toasted chopped pecans

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 1 tablespoon olive oil and 1/2 teaspoon salt, spread on a baking sheet, and roast for 25 minutes until tender and caramelized.
2. Step 2: Meanwhile, rinse 1 1/2 cups wild rice blend and combine with 3 cups water in a medium saucepan. Bring to a boil, reduce to simmer, cover, and cook for 45 minutes until rice is tender and liquid absorbed.
3. Step 3: Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 2 diced celery stalks, sauté for 5 minutes until softened. Add 2 minced garlic cloves and 1 tablespoon fresh thyme leaves, cooking for 1 minute until fragrant.
4. Step 4: Stir in cooked wild rice, roasted butternut squash, 1/2 cup dried cranberries, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently to combine and heat through for 3 minutes.
5. Step 5: Transfer to a serving bowl and sprinkle with 1/3 cup toasted chopped pecans for crunch and flavor.