Acorn Squash and Wild Rice Pilaf Recipe

Picture the vibrant colors and earthy aromas of fall captured in one delicious dish. Our Acorn Squash and Wild Rice Pilaf is a celebration of seasonal produce and family gatherings. This heartwarming recipe marries the sweet, nutty flavors of roasted acorn squash with the chewy texture of wild rice, elevated by bursts of dried cranberries. It’s perfect for a weeknight dinner or a festive holiday side, sparking joy and connection around your dining table. Let’s cook up some memories together!

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4-6
• Skill Level: Intermediate

Ingredients

• 1 large acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the acorn squash halves with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them cut-side down on the baking sheet and roast for 25-30 minutes, or until tender. Allow to cool, then cut into 1-inch chunks.
3. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the broth is absorbed. Fluff with a fork.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion and garlic, and sauté for 5-7 minutes until softened.
5. Stir in the thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked wild rice, acorn squash chunks, and dried cranberries, mixing gently to combine. Cook for another 5 minutes to heat through.
6. Remove from heat and stir in the fresh parsley and lemon juice.
7. Transfer to a serving bowl and enjoy warm.

Helpful Tips

For a nutty twist, sprinkle toasted pine nuts or pecans on top of the pilaf. If you’re short on time, use pre-cooked wild rice available at many grocery stores. To switch it up, substitute butternut squash or sweet potatoes for the acorn squash.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of vegetable broth if needed to moisten.

Pairings

This pilaf pairs beautifully with roast chicken or turkey, making it an excellent choice for holiday dinners. It also complements a crisp, green salad and a glass of chilled white wine or a warm apple cider.

We hope you’ll try this Acorn Squash and Wild Rice Pilaf and make it a new family favorite. Share your beautiful creations with us using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com, subscribe to our newsletter for the latest recipes, and follow Zynahz on social media for daily inspiration. Happy cooking!