Looking for a beautiful side dish that’s packed with flavor and color? This hearty wild rice pilaf combines nutty rice, caramelized butternut squash, sweet dried cranberries, and crunchy toasted pecans for the perfect balance of sweet and savory. Whether you’re serving it during the holidays or alongside a weeknight roast, this comforting dish is guaranteed to impress family and friends while being simple enough for any home cook to master.

Ingredients

• ½ cup wild rice blend
• ½ cup long-grain white rice
• 2 cups chicken broth, divided
• 1½ cups butternut squash, peeled and cut into ¾-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• ¼ teaspoon smoked paprika
• Salt and black pepper, to taste
• ⅓ cup dried cranberries
• ¼ cup golden raisins
• 2 tablespoons unsalted butter
• ¼ cup finely diced sweet onion
• 2 green onions, sliced
• 1 small celery stalk, finely diced
• 2 cloves garlic, minced
• ⅓ cup toasted pecans, roughly chopped
• 1 tablespoon fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).

Place the cubed butternut squash in a bowl. Toss with olive oil, maple syrup, smoked paprika, a pinch of salt, and black pepper. Spread onto a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.

Meanwhile, cook the wild rice blend in 1¼ cups of chicken broth according to package directions until tender.

In a separate saucepan, combine the white rice with the remaining broth. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes.

Stir the dried cranberries and golden raisins into the white rice during the last 5 minutes of cooking. Cover again and finish cooking.

Remove both rice mixtures from the heat and let them rest, covered, for 10 minutes.

In a large skillet, melt the butter over medium heat. Add the sweet onion, celery, and green onions. Cook for 4–5 minutes until softened.

Add the garlic and cook for 30 seconds until fragrant.

Stir in the cooked wild rice, white rice, roasted butternut squash, and toasted pecans. Gently fold everything together until evenly combined.

Sprinkle with fresh parsley and adjust seasoning with salt and pepper if needed.

Serve warm and enjoy.

Notes and Tips

• Toasting the pecans before adding them enhances their flavor and adds extra crunch.
• Dried cherries can be substituted for cranberries for a richer, fruitier taste.
• Vegetable broth works well if you prefer a vegetarian version.
• This dish can be prepared a day ahead and reheated before serving.
• Leftovers make an excellent lunch and can be stored in the refrigerator for up to 3 days.
• For extra holiday flair, garnish with fresh parsley and a few additional cranberries before serving.

The combination of fluffy rice, sweet roasted squash, chewy fruit, and crunchy nuts creates a side dish that is both elegant and comforting. If you make it, leave a comment and share how you served it with your favorite meal!