Nutty wild rice, caramelized butternut squash, savory mushrooms and fresh herbs come together in this beautiful Umami Wild Rice Pilaf with Roasted Butternut Squash. Dried cranberries and toasted pecans add festive color and texture, making it an excellent Thanksgiving or Christmas side.

Flavour Quest Recipes

Umami Wild Rice Pilaf with Roasted Butternut Squash

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 10

Ingredients Method

Ingredients

For the Wild Rice

1½ cups wild rice blend
3 cups low-sodium vegetable or chicken broth
1 bay leaf
½ tsp salt

For the Roasted Butternut Squash

3 cups peeled butternut squash cut into small cubes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme

For the Pilaf

2 tbsp unsalted butter
1 tbsp olive oil
8 oz cremini mushrooms sliced
1 small onion finely diced
2 celery stalks finely diced
3 cloves garlic minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tbsp low-sodium soy sauce
½ cup dried cranberries
½ cup toasted pecans
2 tbsp chopped fresh parsley
Salt and black pepper to taste

Method

Cook the wild rice.

Combine the wild rice blend, broth, bay leaf and salt in a saucepan. Cook according to the package directions until the rice is tender and the grains have opened. Remove the bay leaf and drain any excess liquid if necessary.

Roast the squash.

Toss the butternut squash with olive oil, salt, black pepper and thyme. Spread in a single layer on a baking sheet and roast at 425°F until tender and caramelized around the edges.

Brown the mushrooms.

Melt the butter with the olive oil in a large skillet. Add the mushrooms and cook until deeply golden.

Sauté the vegetables.

Add the onion and celery to the mushrooms and cook until softened.

Add the aromatics.

Stir in the garlic, rosemary and thyme and cook briefly until fragrant.

Build the savory flavor.

Add the soy sauce and stir, scraping up any flavorful browned bits from the skillet.

Combine the pilaf.

Add the cooked wild rice and roasted butternut squash and gently toss until evenly combined.

Add the festive ingredients.

Fold in the dried cranberries, toasted pecans and fresh parsley.

Season and serve.

Taste and adjust with salt and black pepper, then transfer to a festive serving dish and serve warm.

Enjoying this recipe? Discover more from FlavourQuest. Start with our Comfort Dinner Guide — a collection of easy, cozy meal ideas created to make busy weeknight dinners simpler and more delicious. And stay tuned — more FlavourQuest recipe collections and cookbooks are on the way!

🔄 Variations

🍎 Apple Wild Rice Pilaf: Add sautéed diced apple for another layer of holiday sweetness.

🌰 Chestnut Pilaf: Substitute roasted chestnuts for the pecans.

🍄 Extra Mushroom: Use a mixture of cremini, shiitake and oyster mushrooms for an even deeper savory flavor.

🍽️ Serving Suggestions

🦃 Serve alongside roasted turkey as an alternative or addition to traditional stuffing.

🍖 Pair with glazed ham for a colorful Christmas side dish.

🥬 Serve with Green Bean Almondine and Creamed Spinach for a beautiful holiday vegetable spread.

🧊 Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a covered skillet with a splash of broth to restore moisture.

💡 Pro Tips

Wild rice blends vary considerably, so follow the package cooking time while using the broth for extra flavor.

Give the butternut squash plenty of room on the baking sheet. Crowding causes it to steam rather than develop those flavorful caramelized edges.

Toast the pecans before adding them—the extra step makes their flavor much richer.

❓ FAQs

Can I make Wild Rice Pilaf ahead of time?
Yes. Cook the rice and roast the squash ahead, refrigerate them separately and finish the pilaf before serving.

Can I use only wild rice instead of a wild rice blend?
Yes, but pure wild rice generally requires a longer cooking time and has a chewier texture.

Can I make this recipe vegetarian?
Yes. Use vegetable broth and the recipe is vegetarian.

Can I make it without mushrooms?
Yes. Leave them out and add extra squash, celery or another roasted vegetable.

Can I substitute walnuts for pecans?
Absolutely. Toasted walnuts work very well with the wild rice, squash and cranberries.