Butternut Squash Wild Rice Pilaf With Cranberries

Butternut Squash Wild Rice Pilaf With Cranberries

This hearty Butternut Squash Wild Rice Pilaf with Cranberries makes a delicious fall side dish or Thanksgiving stuffing!

Ingredients

• 4 c butternut squash, peeled and cut into 1” chunks
• 1 onion, diced
• 2 ½ c water
• 1 c wild rice blend, dry
• ¼ c orzo, dry
• ¼ c cranberries, dry
• 1/2 tsp thyme
• 1/8 ground white pepper

Instructions

• Preheat oven to 375F.
• Place squash cubes and onions on a greased baking pan. Roast for 40-50 min, stirring every 10-15 min, until soft. (This can be done ahead of time.)
• In a medium saucepan, mix together water, rice, orzo, cranberries, thyme, and white pepper. Bring to a boil and simmer, covered, for 40 minutes, until the wild rice splits open and is tender.
• Remove from heat and mix in the roasted squash and onions.