Butternut Squash and Cranberry Wild Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant wild rice pilaf combining roasted butternut squash and tart cranberries for a colorful, hearty Thanksgiving side. This american-inspired thanksgiving (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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 50 min Serves 6 American cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Butternut Squash and Cranberry Wild Rice Pilaf take to make?

Total time is about 65 minutes (15 min prep + 50 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 Butternut Squash and Cranberry Wild Rice Pilaf?

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 wild rice blend from drying out.

Can I substitute ingredients in Butternut Squash and Cranberry Wild Rice Pilaf?

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 Butternut Squash and Cranberry Wild Rice Pilaf 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 Butternut Squash and Cranberry Wild Rice Pilaf vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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