This elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for Thanksgiving or Rosh Hashana.
Gluten free and vibrant in its colors, this harvest rice dish represents the best of the fall season!
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- This elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for Thanksgiving or Rosh Hashana.
- Ingredient spotlight: Wild Rice
- When to serve wild rice pilaf?
- Why you should make this butternut squash wild rice
- Ingredients
- Equipment
- Instructions
- Storage
- Tips for making this easy wild rice recipe
- Adaptations & substitutions
- Variations
- Pin for Later!
- Recipe
Ingredient spotlight: Wild Rice
The grain of choice for this squash and rice recipe is wild rice. I buy a blend of wild rice with brown long grain, but any wild rice blend you can find in your local grocery store will do.
So first off, newsflash: wild rice is actually a grass! It is native to North America, and specifically the Great Lakes region.
What to do with wild rice
Wild rice has a nutty flavor and a firm, chewy texture that makes it a perfect pairing for stuffing, burgers, or a topping for soups. I love using it in this wild rice pilaf, where it sings against the creamy roasted butternut squash and the juicy pomegranate seeds!
Typically, people don't eat wild rice on its own, and it's mostly sold blended with other white rice types. Try this wild rice blend from Amazon if you've never had one before. I really like the combination of black, brown, red, and wild rice!
How to cook wild rice?
Wild rice expands greatly when cooked with water. Cook it in a typical 2:1 ration of water to wild rice, but expect that it will triple in size - one cup of raw wild rice will yield 3 cups of cooked wild rice.
Wild rice takes longer to cook than regular rice, and even brown rice. Expect wild rice to take at least 30 minutes to cook, and even longer.
When to serve wild rice pilaf?
I serve this harvest rice pilaf for most harvest-time celebrations: Rosh Hashana, Sukkot and Thanksgiving. But you can also serve this anytime in the fall or winter.
Wild Rice With Pomegranate for Rosh Hashanah
Rosh Hashanah is the celebration of the Jewish New Year, and one the High Holidays in the Jewish calendar.
Eating sweeter foods on Rosh Hashanah is thought to bring about a year of good fortune and sweetness. In fact, some people avoid eating any vinegar or even lemon around Rosh Hashanah, to not harm that sweetness!
There are also a few symbolic foods that one is supposed to eat for the festival. One of them is incorporated into this wild rice pilaf in two forms: pomegranate seeds and pomegranate molasses.
Pomegranate seeds are considered omens for a year of plenty. More specifically, it is thought that pomegranates have 613 seeds, which is the same number as the Jewish mitzvot, or duties. I'd like to know who counted all those seeds!
Whether you use all 613 pomegranate seeds in your pomegranate wild rice, it is going to be a delicious Rosh Hashanah side dish.
For more Rosh Hashana recipes:
Harvest Wild Rice makes a perfect Thanksiving side dish
Thanksgiving recipes are all about comforting fall recipes - and this butternut squash wild rice pilaf combines so many of our favorite fall flavors!
You start with orange butternut squash, which becomes perfectly creamy and sweet from the roasting. It's hard to image a more native vegetable to North America!
Add to that some caramelized purple onions and crunchy, luxurious walnuts, all sauteed in pomegranate molasses (you can also use balsamic vinegar).
Mix with wild rice and long grain rice, which harken directly back to the soil and North American rice harvests.
Finally, the addition of mint adds a fresh, lively element that really freshens this fall rice pilaf.
The honey vinaigrette brightens the whole dish. In the end, you end up with a great Thanksgiving wild rice recipe!
For more Thanksgiving recipes:
Why you should make this butternut squash wild rice
This wild rice with butternut squash can be made for Rosh Hashanah or just because, but I am sure you are going to love it. This rice pilaf is:
- Elegant
- Beautiful to look at - just look at all those colors!
- Full of various textures - crunchy walnuts, juicy pomegranate arils, creamy roasted butternut squash, sweet caramelized onions and wild rice provide for endless textural variety!
- Perfect for fall
- Great side dish for Thanksgiving, Rosh Hashanah or Sukkot
- Easy
- Quick to assemble
- Can be made in advance - you can keep the components separate or just put it all together and reheat for serving
- Can be served hot or in room temperature
Ingredients
These are the ingredients you'll need to make this fall-ready butternut squash wild rice:
- butternut squash, peeled and cubed
- salt
- pepper
- oil
- wild rice blend
- water
- bay leaf
- purple onions, sliced
- walnuts, chopped
- pomegranate molasses or balsamic vinegar
- olive oil
- lemon juice
- honey
- fresh mint stems, diced finely
- pomegranate seeds
See recipe card for quantities.
Equipment
- Baking sheet
- Parchment paper or reusable silicone mat
- Spatula
- Saucepan
- Non-stick pan
- Large bowl
- Serving platter
Instructions
Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Roast butternut squash
Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.
Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.
Cook wild rice
While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).
Saute onions and walnuts
Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.
Make honey vinaigrette
Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.
Mix wild rice pilaf
In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.
Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.
Storage
Leftover wild rice pilaf will keep in a sealed container in the refrigerator for 4-5 days.
All the components can also be prepared in advance and kept separately, or assembled for the flavors to blend. In that case, I would recommend withholding the pomegranate seeds and fresh mint, and only adding them to the squash and rice in the last minute.
Tips for making this easy wild rice recipe
- Prepare the butternut squash, wild rice and sautéed onions in advance. You can then combine them all with the dressing, but add the mint and pomegranate seeds at the last minute for extra freshness!
- Try this dish in room temperature, or hot. I like it hot if it's meant to be a vegetarian main, but it also works really well as a wild rice butternut squash salad if served cold.
- Try adding feta for a special, creamy and tangy touch!
Adaptations & substitutions
This wild rice pilaf is naturally gluten-free. Try the following adaptations and substitutions to change it up:
- You can use olive oil or coconut oil to roast the squash and saute the onions. Each will add a different flavor to the dish!
- For a vegan wild rice pilaf, substitute the honey for maple syrup or silan date syrup (I like the Just Date Syrup brand).
- Make this into a cauliflower rice pilaf by mixing your favourite brand of cauliflower rice with the other ingredients. You can also omit the honey from the vinaigrette. This will make the dish paleo and Whole 30.
Variations
Use the following tips for changing the flavor of this wild rice pilaf:
- Coconut Wild Rice Pilaf - use coconut oil when roasting the squash and sautéing the purple onions. Then, you can also add 2 tablespoons of unsweetened shredded coconut to the final mix.
- Maple vinaigrette - switch the honey in the vinaigrette for maple syrup for a more Canadian flavor.
- Wild rice pilaf with feta - sprinkle ½ cup of crumbled feta on top of the finished dish for a dose of tangy, salty flavor.
See the butternut squash wild rice pilaf story for detailed step-by-step instructions on how to make this beautiful side dish.
Pin for Later!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts
Equipment
- Parchment paper or reusable silicone mat
- Non-stick pan Non-stick pan
- Serving platter
Ingredients
- 1 small butternut squash peeled and cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons oil
- 1 ½ cups wild rice blend
- 3 cups water
- 1 bay leaf
- 4 tablespoons oil
- 2 purple onions sliced
- ½ cup walnuts chopped
- 2 tablespoon pomegranate molasses or balsamic vinegar
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 4 teaspoons honey
- Salt and pepper to taste
- 4 mint stems diced finely
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Roast butternut squash
- Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.
- Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.
Cook wild rice
- While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).
Saute onions and walnuts
- Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.
Make honey vinaigrette
- Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.
Mix wild rice pilaf
- In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.
- Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.
Nutrition
Jean says
Such a hearty and healthy meal!
kseniaprints says
It really is great for cooler temps!
Allyssa says
So easy to make and tasted really delicious! Fam loves it, will have it again! Highly recommended! Thank you so much for sharing this amazing recipe!
kseniaprints says
I'm so glad your family enjoyed it, Allyssa!
Ashley says
Looks amazing for fall!!
kseniaprints says
I agree!
Amy Casey says
What an awesome fall recipe! It will be perfect for our Thanksgiving feast - definitely saving this one!
kseniaprints says
I can't wait to see it on your Thanksgiving table!
Mikayla says
I was very glad to find I had a butternut squash, pomegranate seeds and fresh mint from the garden. We enjoyed this meal and will make it again.
kseniaprints says
I'm so glad you didn't even need any special trips to the grocery store 🙂
Amy Liu Dong says
It looks really delicious and tasty! This would be a perfect rice dish for me. Yum!
kseniaprints says
It's a big hit with everyone around us!
Linda says
What a healthy and delicious combo! And I love the addition of pomegranate seeds in this wild rice pilaf
kseniaprints says
They add such a nice crunch, juiciness and sweetness!
Farrukh Aziz says
This makes such a healthy and comforting fall meal! I made this for dinner on a weeknight, it was so easy and flavorful! 🙂
kseniaprints says
I'm thrilled it made your weeknight more fall-like 🙂
Alex says
This was so easy and really delicious! My kid even loved it. Will definitely make again!
kseniaprints says
That's exactly what I had in mind when making it! My 2-year-old gobbled it up!!
Debbie says
This is an easy and delicious meal the whole family will love. Such a unique way to use butternut squash.
kseniaprints says
I try to use it a lot in the fall season!
Ramona says
This butternut squash looks amazing and I cant wait to make this! I love pilaf and this combination of ingredients is really tempting. Thank you for sharing this recipe!
kseniaprints says
I can't wait to hear how you like it!
Brianna says
All of my favorite fall flavors on one plate! The sweetness from the squash is perfect with wild rice.
kseniaprints says
YES! Squash and wild rice are great together
Naïby says
I absolutely love this recipe! It's vibrant, hearty, flavorful with contrasting textures. Well done!
kseniaprints says
Thank you!! I love mixing textures.
Amanda says
This is such a great fall side dish! I love the texture the pomegranate seeds added, and it made for such a beautiful presentation.
kseniaprints says
I'm glad you enjoyed it!
Natalie says
This dish screams Fall. Lovely flavors and colors. Love added pomegranates. Such a perfect light dinner. I'm going to give this a try for sure.
kseniaprints says
Let me know how you like it!
Mama Maggie's Kitchen says
This dish looks so deliciously good. I wish I could eat that right this minute!
kseniaprints says
It really doesn't take long to make ;P
Amanda Scarlati says
What a great Fall side dish, so many good flavors!
kseniaprints says
It's everything I love to eat in the fall season!
Ashley says
I'm patiently waiting for the summer weather to go away to make dishes like this. Looks amazing!!
kseniaprints says
Oh it's long past here! Enjoy 🙂
Christine bleau says
I made this recipe with the chicken Marbella. Wow ! it was delicious and so beautiful, my guests were very impressed and enjoyed it as much as I did. I marinated the chicken 2 days in advance and cook the squash the day before so it gave me more time with my friends. I will make those recipes again for sure, thank you ☺️
kseniaprints says
Oh this is fantastic! Makes me super happy to hear that.
Robin L. says
I made a few alterations, not because the recipe needed it, but because of what I had available. I used white onion rather than red, which was tempered by white elderberry balsamic vinegar. I used a tuscan infused olive oil for the squash and onion. I omitted the nuts because my husband doesn't like them, but added portobello mushroom for a meaty texture and to make it a bit more filling. I didn't have mint on hand, but the flavor combination was fantastic even without it. I did add the pomegranate seeds, which the kids and I gobbled up.
Overall, a fantastic dish that is forgiving of substitutions and filling enough for a couple of teenagers. WIN!