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.

Course Main Course, Salad, Side Dish, Vegetable side dish

Cuisine Israeli, Jewish, Middle Eastern, North American

Keyword ajiaco, butternut squash, caramelized onions, gluten-free, honey, local, mint, nuts, onions, pomegranate, purple onions, rice, rosh hashana, Rosh Hashanah, salad, squash, Sukkot, Thanksgiving, vegan, vinaigrette, walnuts, wild rice

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings servings

Calories 522kcal

Author Ksenia Prints

Equipment

Baking sheet
Parchment paper or reusable silicone mat
Spatula
Saucepan
Non-stick pan Non-stick pan
Large bowl
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