Easy Wild Rice with Butternut Squash and Cranberries

Alright, gather ’round, folks, because today we’re diving headfirst into a dish that’s going to make you look like a culinary genius without actually requiring genius-level skills. We’re talking about Easy Wild Rice with Butternut Squash and Cranberries – a glorious, vibrant, and deceptively simple side that screams “autumn chic” but actually whispers “I just threw this together.” It’s special because it tastes like you spent hours lovingly tending to it, but you definitely didn’t. It’s sweet, savory, a little bit nutty, and packed with enough texture to make every bite interesting. You should try it because, frankly, you deserve something this good that doesn’t demand your firstborn as payment.

The first time I whipped up Easy Wild Rice with Butternut Squash and Cranberries, I was feeling particularly ambitious. My husband, bless his ever-hungry heart, walked into the kitchen as I was stirring everything together, sniffed the air dramatically, and declared, “Oh, wow, are you making stuffing?” Sir, it’s July. And no, it’s not stuffing. Then my youngest, who has an uncanny ability to find the *one* ingredient she doesn’t like in any dish, meticulously picked out every single roasted cranberry, leaving a tiny, sticky pile on the side of her plate. Her older brother, meanwhile, inhaled his portion and then proceeded to lick his bowl clean, asking if “the orange stuff” was candy. You win some, you lose some, right? At least *someone* appreciated my efforts – even if they thought butternut squash was a dessert.

Time-Saving Hacks

• Buy pre-cut butternut squash. Yes, it’s a tiny bit more expensive, but your fingers (and sanity) will thank you for skipping the wrestling match with a raw gourd.
• Use a rice cooker for your wild rice. Set it and forget it, because nobody needs another pot bubbling over on the stove.
• Toast your pecans in the microwave for 1-2 minutes until fragrant. Less fuss, less chance of burning them to a crisp in a pan.
• Don’t be afraid to use a big sheet pan. Crowding leads to steaming, not roasting, and we want glorious caramelization, people! If it doesn’t fit, it just means you need a bigger pan, not more dishes.

Serving Ideas

• This Easy Wild Rice with Butternut Squash and Cranberries makes a stellar side dish for roasted chicken, pork loin, or even a fancy-ish salmon. Basically, anything that needs a vibrant, comforting friend.
• Honestly, it’s hearty enough to be a light vegetarian main. Add a fried egg on top for extra protein (don’t knock it ’til you try it!), or a handful of toasted chickpeas.
• Serve with a crisp white wine if the kids drove you nuts all day, or just a glass of sparkling cider if you’re feeling wholesome.
• Sometimes, the best way to serve it is directly from the pan, standing over the counter with a fork. No judgment here.

What to Serve It With

This Easy Wild Rice with Butternut Squash and Cranberries is basically the MVP side dish that wants to be the main event. It pairs beautifully with anything from a simple roasted chicken to a majestic holiday turkey (if you’re into that kind of effort). It’s robust enough to stand alone as a light vegetarian meal, especially if you toss in some extra feta cheese or a dollop of goat cheese. It also plays incredibly well alongside a tender pork tenderloin or a perfectly seared steak. Honestly, this dish is so good, you could just serve it with a spoon and call it a day.

✔Tips & Mistakes

Make sure your butternut squash is cut into roughly even pieces so it cooks uniformly. Nobody likes a half-crunchy, half-mushy squash situation. And don’t skimp on toasting those pecans – it really brings out their flavor. I once forgot and just tossed them in raw, and my husband (yes, the same one who asked about the ‘burnt’ rice) very politely inquired if the nuts were “a little soft.” Learn from my mild embarrassment! Also, resist the urge to stir the squash too much while it’s roasting; let it get those beautiful, crispy edges.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Easy Wild Rice with Butternut Squash and Cranberries

This easy wild rice dish combines sweet butternut squash and tart cranberries for a delightful flavor.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup wild rice rinsed and drained
• ▢ 2 cups vegetable broth or chicken broth
• ▢ 1 small butternut squash peeled and diced
• ▢ 0.75 cup dried cranberries can substitute with raisins
• ▢ 0.5 cup chopped walnuts or pecans
• ▢ 1 tablespoon olive oil for sautéing
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• In a medium saucepan, heat olive oil over medium heat. Add diced butternut squash and sauté for about 5 minutes until tender.
• Stir in the wild rice, vegetable broth, salt, and pepper. Bring to a boil.
• Once boiling, reduce heat to low, cover, and simmer for 40 minutes, or until rice is cooked.
• After cooking, stir in dried cranberries and walnuts. Let sit covered for 5 minutes before serving.

Notes

This dish pairs well with roasted chicken and can be garnished with fresh herbs for added flavor.