Butternut Squash And Wild Rice Pilaf Recipes

BUTTERNUT SQUASH AND CRANBERRY PILAF

Steps:

• Pre heat the oven to 400 degrees.
• Spray a sheet pan with cooking spray.
• Add the butternut squash and toss with 1 Tbsp. canola oil.
• Season with salt and pepper.
• Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
• Remove from oven.
• While squash is roasting, combine the stock and rice in a large saucepan.
• Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 - 30 minutes until the liquid is absorbed and the rice is tender.
• While rice is cooking, heat a large saute pan over medium high heat.
• Add the 2 Tbsp. of canola oil. Add the chopped onions and saute for about 6 minutes until translucent.
• Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
• Add pecans to saute pan and cook over medium heat, until toasted - watch closely so they don't burn!.
• Add the cooked rice, butternut squash, onions and dried cranberries.
• Drizzle with 1/4 cup of the citrus dressing.
• Stir. Taste and adjust seasonings, adding more dressing if needed.
• Garnish with minced parsley if desired. Serve!
• Citrus Dressing:
• Combine all the ingredients except the olive oil in a small bowl.
• Whisk to combine.
• Slowly whisk in the olive oil.
• Taste and adjust seasoning.

WILD RICE PILAF WITH BUTTERNUT SQUASH

Steps:

• Cook your wild rice blend according to your package instructions. (For me, I rinse the rice in a sieve, then add to my saucepan. Add 1 3/4 cup water (or broth), and a pinch of salt. Bring to a boil over medium heat, then reduce to a low simmer. Simmer 45 minutes. Remove from heat and let stand an additional 10 minutes.
• When the rice is about 15 minutes away from being finished, start cooking your squash. In a large pan, heat olive oil over medium heat. Add squash and a pinch of salt and pepper, and cook 10-12 minutes, or until squash is softened and turning golden on the sides.
• Add kale and cook an additional 2-3 minutes, or until kale has wilted down. Remove from the heat.
• When the rice is finished cooking, add the squash/kale mixture to the rice. Add pecans and cranberries.
• Add dressing a little at a time, until you've reached your desired amount (I almost always add all of the dressing. You may prefer less.)
• Stir with a fork to combine. Taste and season with additional salt and pepper, as desired.

BUTTERNUT SQUASH AND WILD RICE PILAF

Steps:

• Preheat oven to 400 degrees F.
• Cook rice according to package instructions or using instructions above.
• Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
• Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
• Stir until well-combined.
• Serve warm.

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN

Steps:

• Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

WILD RICE AND SQUASH PILAF

Steps:

• In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS

Steps:

• Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.