Wild Rice Pilaf

Butternut Squash

This elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish fall recipe.

– 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

Gather the Ingredients

Drizzle cubed butternut squash with olive oil and sprinkle with salt and pepper. Mix to combine.

Roast in 450 F oven for 35 minutes.

Combine wild rice blend, water and bay leaf in a saucepan. Cook for 40-50 minutes.

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. Season with pomegranate molasses.

Combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper. Shake.

In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.

Top with pomegranate seeds