Hand-Selected Recipes and Stories Straight to Your Inbox

Wild Rice Butternut and Pecan Pilaf

Wild Rice Butternut and Pecan Pilaf

Serves: 4

Hands On Time: 

Total Time: 


1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper

1 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
2 teaspoons maple syrup
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup chopped pecans
1 cup wild rice, cooked according to package instructions
1/4 cup dried cranberries
2 tablespoons chopped parsley


Heat the oven to 375 degrees. Spray a baking sheet with non-stick oil spray.

To make the dressing: In a small bowl, whisk together the olive oil, mustard, maple syrup, and vinegar. Season to taste with salt and pepper.

To make the pilaf: In a medium bowl, combine the butternut squash with the maple syrup, olive oil, salt, pepper, cinnamon and nutmeg, and toss to coat. Drain the squash from the excess liquid and transfer to the baking sheet. Roast for 15 minutes, then toss with a spatula and return to the hot oven for an additional 15 minutes.

During the last 10 minutes of roasting, add the pecans to the baking sheet with the squash.

In a large bowl, combine the cooked wild rice, dried cranberries, parsley, squash and pecan mixture, and dressing. Toss to combine and serve warm or at room temperature.

Photo: Lisa Lotts

About the recipe

If you’re looking to jazz up your roast chicken or pork dinner with something more seasonal, this pilaf will do it. Serve warm or at room temperature. This dish can be doubled.

This recipe first appeared in "Cook up a big bowl of fall," by Lisa Lotts.