BUTTERNUT SQUASH AND CRANBERRY PILAF
When I think of fall, I think of this Butternut Squash, Cranberry and Wild Rice Pilaf. Earthy, sweet and a little tart, it is the perfect side dish for roast turkey, pork or chicken... or as a vegetarian main dish, or for lunch the next day!
Provided by Nancy Buchanan
Categories Side Dish
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 395 kcal, Carbohydrate 50 g, Protein 6 g, Fat 21 g, SaturatedFat 1 g, Sodium 320 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS
this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.
Provided by Ksenia Prints
Categories Main Course Salad Side Dish Vegetable side dish
Time 1h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Nutrition Facts : Calories 522 kcal, Carbohydrate 59 g, Protein 9 g, Fat 30 g, SaturatedFat 3 g, TransFat 1 g, Sodium 404 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 26 g, ServingSize 1 serving
VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
- Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
WILD RICE AND SQUASH PILAF
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
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 AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES
Categories Rice Vegetable Side Sauté Christmas Thanksgiving Low Fat Vegetarian High Fiber Cranberry Butternut Squash Fall Healthy Vegan Christmas Eve Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)
BUTTERNUT SQUASH PILAF
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions
Provided by Miriam Nice
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
- Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
More about "wild rice and butternut squash pilaf food"
WARM BROWN RICE & BUTTERNUT SQUASH | RECIPES
From barefootcontessa.com
WILD RICE PILAF WITH BUTTERNUT, PECANS, AND WARM FALL …
From godairyfree.org
WILD RICE WITH BUTTERNUT SQUASH - CARLSBAD CRAVINGS
From carlsbadcravings.com
WILD RICE & BUTTERNUT SQUASH - I HEART VEGETABLES
From iheartvegetables.com
WILD RICE PILAF | KITCHN
From thekitchn.com
WILD RICE PILAF WITH BUTTERNUT SQUASH • ONE LOVELY LIFE
From onelovelylife.com
BUTTERNUT SQUASH AND APPLE SOUP WITH WILD RICE AND TOASTED …
From authoring.heartandstroke.ca
WILD RICE AND BUTTERNUT SQUASH PILAF | HEATHER CAREY
From heathercarey.com
WILD RICE PILAF - EATINGWELL
From eatingwell.com
WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH
From sidechef.com
BEST WILD RICE RECIPE - HOW TO MAKE WILD RICE BUTTERNUT SQUASH
From food52.com
AUTUMN RICE PILAF WITH BUTTERNUT SQUASH - JAMIE GELLER
From jamiegeller.com
BUTTERNUT SQUASH AND WILD RICE PILAF – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
W IS FOR WILD RICE - SITES.PSU.EDU
From sites.psu.edu
WILD RICE PILAF RECIPE - LOVE AND LEMONS
From loveandlemons.com
WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND …
From onegreenplanet.org
ROASTED CHICKEN MEETS SWEET BUTTERNUT SQUASH FOR THIS SHEET PAN …
From news.yahoo.com
WILD RICE AND BUTTERNUT SQUASH BAKE RECIPE - REAL SIMPLE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love