Butternut Squash Wild Rice
Prep time
Cook time
Total time
Roasted sweet butternut squash, sauteed onions, spinach and dried cranberries mixed together with wild rice
Recipe type: Side Dish
Cuisine: American
Serves: 6 cups
  • 2 cups butternut squash, peeled, diced into bite size pieces
  • 2 tbsp. olive oil, divided
  • ¼ tsp. salt
  • ¼ tsp ground pepper
  • 1 cup wild rice
  • 4 cups chicken broth or vegetable broth
  • ½ cup onion, diced
  • 1 handful spinach
  • ⅓ cup dried cranberries
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Add butternut squash to a bowl and add 1 tablespoon of olive oil and season with salt and pepper. Add to prepared baking sheet and bake in the oven for 30 minutes, flip half way through and cook until fork tender.
  4. In a medium sauce pan, bring chicken broth to a boil. Add rice and bring to second boil. Cover rice, and simmer on low for 40 minutes until broth is evaporated. Fluff with fork.
  5. Meanwhile in a skillet, heat 1 tablespoon of olive oil, add the onion, cook for about 5 minutes until tender. Add a handful of spinach and cook until wilted. Add the cooked butternut squash, rice and cranberries; mix until combined.
Nutrition Information
Serving size: 1 cup Calories: 197 Fat: 5 Carbohydrates: 34 Sugar: 5.5 Sodium: 55 Fiber: 5 Protein: 6.2 Cholesterol: 0
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/11/18/butternut-squash-wild-rice-holidaytable/