Roasted Squash Cranberry Wild Rice Pilaf Recipe

 Imagine a stunning harvest bowl filled with nutty wild rice, sweet caramelized butternut squash, tart dried cranberries, crunchy toasted pecans, and fresh herbs all tossed together in a maple-citrus dressing that ties every flavor together beautifully. This Roasted Squash Cranberry Wild Rice Pilaf is the epitome of fall comfort food that’s as healthy as it is delicious, combining wholesome grains, seasonal vegetables, and vibrant colors into a dish that works equally well as a vegetarian main course or an impressive holiday side dish. The contrast of textures—tender wild rice, crispy-edged roasted squash, chewy cranberries, and crunchy nuts—creates interest in every bite, while the combination of sweet, savory, and tangy flavors keeps your palate engaged. Whether you’re planning your Thanksgiving menu, need a substantial grain bowl for meal prep, or want something wholesome and satisfying for autumn dinners, this pilaf delivers nourishment, flavor, and visual appeal that will have everyone asking for the recipe.

Serving Quantity: 6 servings

Cooking Time: 1 hour (plus 15 minutes prep time)

Nutrition Information (per serving):

1. Calories: 385
2. Protein: 9g
3. Fat: 14g
4. Carbohydrates: 60g
5. Fiber: 7g
6. Sugar: 14g
7. Sodium: 420mg

1. Gather Your Ingredients

For the wild rice:

1. One and a half cups wild rice blend (or pure wild rice)
2. Four cups vegetable broth or water
3. Two bay leaves
4. One teaspoon salt
5. Half teaspoon black pepper

For the roasted squash:

1. One medium butternut squash (about 2 pounds), peeled and cubed into three-quarter-inch pieces
2. Three tablespoons olive oil
3. Two tablespoons maple syrup
4. One teaspoon ground cinnamon
5. Half teaspoon ground cumin
6. Half teaspoon salt
7. Quarter teaspoon black pepper
8. Pinch of cayenne pepper (optional)

For the pilaf additions:

1. One cup dried cranberries
2. One cup pecans or walnuts, roughly chopped and toasted
3. Half cup fresh parsley, chopped
4. Quarter cup fresh sage leaves, chopped
5. Two tablespoons fresh thyme leaves
6. Half red onion, finely diced
7. Two garlic cloves, minced

For the dressing:

1. Quarter cup extra virgin olive oil
2. Three tablespoons apple cider vinegar
3. Two tablespoons maple syrup
4. One tablespoon Dijon mustard
5. Zest of one orange
6. Two tablespoons fresh orange juice
7. Half teaspoon salt
8. Quarter teaspoon black pepper

For garnish:

1. Crumbled goat cheese or feta (optional)
2. Pomegranate arils (optional)
3. Extra fresh herbs
4. Orange zest

2. Cook the Wild Rice

Rinse the wild rice in a fine mesh strainer under cold running water for about 30 seconds. In a medium saucepan, combine the rinsed wild rice, vegetable broth or water, bay leaves, salt, and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 45 to 55 minutes until the rice is tender and many of the grains have burst open, revealing their white interiors. Wild rice should be tender but still have a slight chew, never mushy. If there’s excess liquid remaining after the rice is cooked, drain it off. Remove the bay leaves, fluff with a fork, and spread the rice on a baking sheet to cool slightly and stop the cooking process.

3. Prepare the Butternut Squash

While the rice is cooking, prepare the squash. Preheat your oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Peel the butternut squash using a sharp vegetable peeler or knife—the peel is tough and not pleasant to eat. Cut the squash in half lengthwise, scoop out the seeds and stringy pulp, then cut the flesh into three-quarter-inch cubes. Try to keep them relatively uniform in size for even roasting. You should have about 4 to 5 cups of cubed squash.

4. Season and Roast the Squash

Place the cubed squash in a large bowl. Drizzle with three tablespoons of olive oil and two tablespoons of maple syrup. Sprinkle with cinnamon, cumin, salt, black pepper, and cayenne if using for a subtle kick. Toss with your hands until every piece is evenly coated with the oil, maple syrup, and spices. Spread the seasoned squash in a single layer on the prepared baking sheet, making sure the pieces aren’t touching or overlapping. Crowding prevents proper caramelization. Roast for 25 to 30 minutes, flipping the pieces halfway through with a spatula, until the squash is tender when pierced with a fork and the edges are caramelized and slightly crispy. The maple syrup will caramelize beautifully, creating sweet, golden edges.

5. Toast the Nuts

While the squash roasts, toast the pecans or walnuts. Place them in a dry skillet over medium heat. Stir frequently for about 4 to 5 minutes until they’re fragrant, slightly darkened, and you can hear them starting to crackle. Watch carefully as nuts can go from perfectly toasted to burnt very quickly. Immediately transfer the toasted nuts to a plate to stop the cooking. Let them cool, then roughly chop into pieces. Toasting intensifies the nutty flavor and adds wonderful crunch to the pilaf.

6. Prepare the Aromatics

Finely dice the red onion and mince the garlic cloves. If you want to mellow the raw onion’s sharpness, you can soak the diced onion in cold water for 10 minutes, then drain and pat dry. Alternatively, you can quickly sauté the onion and garlic in a tablespoon of olive oil over medium heat for 3 to 4 minutes until softened. Raw onion provides sharper flavor and crunch, while cooked onion is milder and sweeter. Choose based on your preference. Chop all the fresh herbs—parsley, sage, and thyme—and set aside.

7. Make the Maple-Citrus Dressing

In a small bowl or jar with a lid, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, orange zest, orange juice, salt, and pepper. Whisk vigorously or shake the jar until the dressing is completely emulsified and smooth. The mustard helps bind the oil and vinegar together. Taste and adjust seasoning as needed. If it’s too tart, add a bit more maple syrup. If too sweet, add more vinegar. The dressing should be balanced with sweet, tangy, and savory notes that will complement all the pilaf components. Set aside at room temperature until ready to use.

8. Combine the Pilaf

In a large serving bowl, combine the cooked and slightly cooled wild rice, roasted butternut squash (let it cool for a few minutes so it doesn’t wilt the herbs), dried cranberries, toasted nuts, diced red onion, minced garlic if using raw, and most of the chopped fresh herbs, reserving some for garnish. Drizzle the maple-citrus dressing over everything. Using a large spoon or your hands, toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. The pilaf should look vibrant and colorful with every component visible and well distributed.

9. Let Flavors Meld

Let the dressed pilaf sit at room temperature for at least 15 to 20 minutes before serving. This resting time allows the rice to absorb some of the dressing and the flavors to meld together beautifully. The cranberries will plump slightly from the moisture, and all the components will marry into a cohesive dish. The pilaf can be served at room temperature, which actually makes it ideal for potlucks and holiday buffets where you need dishes that hold well. If making ahead, you can refrigerate it and bring to room temperature before serving for the best flavor and texture.

10. Garnish and Serve

Just before serving, give the pilaf a final gentle toss. Taste and adjust seasoning with more salt, pepper, or a drizzle more dressing if needed. Transfer to a serving platter or keep in the bowl. Garnish with the reserved fresh herbs scattered over the top. If using, crumble goat cheese or feta over the pilaf for creamy, tangy richness. Scatter pomegranate arils across the top for jewel-like color and tart bursts of flavor. Add a final sprinkle of orange zest for brightness. Serve at room temperature or slightly warm as a stunning side dish or hearty vegetarian main course. This pilaf pairs beautifully with roasted turkey, chicken, pork tenderloin, or stands alone as a satisfying grain bowl.

Tips for Perfect Results

1. Don’t skip rinsing the wild rice. This removes any debris and surface starch, resulting in fluffier, better-separated grains.
2. Cut the squash into uniform pieces for even roasting. Smaller pieces will burn while larger pieces are still raw if sizes vary too much.
3. Don’t overcrowd the squash on the baking sheet. Give each piece space for proper caramelization. Use two sheets if necessary.
4. The maple syrup on the squash caramelizes beautifully but can burn if the oven is too hot or pieces are too small. Watch carefully during the last 10 minutes.
5. Toast the nuts for maximum flavor. Raw nuts taste flat compared to toasted nuts that have developed rich, complex flavors.
6. Let the rice cool slightly before combining with other ingredients. Hot rice will wilt the herbs and make the cranberries too soft.
7. Use pure wild rice or a wild rice blend. Pure wild rice is chewier and takes longer to cook, while blends with brown rice are more tender and cook faster.
8. Make the dressing ahead and store in the refrigerator for up to a week. Bring to room temperature and whisk before using.
9. Add delicate herbs at the end. Sturdy herbs like sage and thyme can be added earlier, but parsley should go in just before serving to maintain color and freshness.
10. Store leftovers in an airtight container in the refrigerator for up to 4 days. The pilaf actually improves after a day as the flavors continue to meld. Bring to room temperature or warm gently before serving. The squash and rice may absorb some dressing as it sits, so you might want to add a fresh drizzle of olive oil and a squeeze of lemon or orange juice when reheating. This pilaf is excellent for meal prep and makes a fantastic lunch throughout the week, served cold or at room temperature as a grain bowl with added greens or protein.