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As the leaves begin to change and the air turns crisp, there’s an undeniable urge to gather around the table with family and friends. One dish that perfectly embodies the essence of the season is Roasted Squash Cranberry Wild Rice Pilaf. This vibrant and nourishing dish is not only a feast for the eyes but also a celebration of flavors that harmoniously blend together. It’s an excellent choice for holiday gatherings, cozy autumn dinners, or as a nutritious addition to your everyday meal repertoire.

Roasted Squash Cranberry Wild Rice Pilaf

Celebrate the flavors of fall with Roasted Squash Cranberry Wild Rice Pilaf, a vibrant and nourishing dish perfect for holiday gatherings or cozy dinners. This wholesome recipe combines nutty wild rice, sweet roasted butternut squash, and tart cranberries, creating a delightful medley of tastes. Packed with health benefits, it features essential nutrients from each ingredient, making it a smart choice for any meal. Discover how to prepare this festive dish that’s sure to impress your guests!
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Ingredients
  

1 cup wild rice, rinsed and drained

2 cups vegetable broth (or water)

1 medium butternut squash, peeled and diced (about 3 cups)

1 cup fresh cranberries (can substitute with dried if unavailable)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

2 tablespoons olive oil

Salt and pepper, to taste

¼ cup pecans or walnuts, chopped (optional)

Fresh parsley or sage, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Roast the Squash: On a large baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Cook the Wild Rice: While the squash is roasting, place the wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender and has burst open. Fluff with a fork and set aside.

        Sauté Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until they start to soften. Add minced garlic, thyme, cinnamon, nutmeg, and a pinch of salt, and cook for another minute until fragrant.

          Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, roasted squash, fresh cranberries, and the sautéed onion and garlic mixture. Toss gently to combine. If using, add the chopped pecans or walnuts for a crunchy texture.

            Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.

              Serve: Transfer to a serving dish and garnish with fresh parsley or sage before serving.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings