Umami Wild Rice Pilaf with Roasted Butternut Squash
Serves
4-6
Total Time
1 hour, 5 minutes
Prep Time
10 minutes
Cook Time
55 minutes
About
This cozy butternut squash side dish recipe brings all the fall vibes in one colorful bowl. Roasted squash gets sweet and golden, wild rice turns nutty and chewy, and a splash of Kikkoman® Soy Sauce adds that deep umami flavor. It’s hearty enough for a main dish but can also shine as one of those perfect Thanksgiving vegetable side dishes. Bonus: it’s just as delicious at room temp, so it plays nice on a holiday buffet. Tips & Tricks- Make it ahead: Both the rice and squash can be prepped a day early—just reheat and assemble before serving.
- Switch up your grain: No wild rice? Try quinoa or farro for a twist on this veggie rice pilaf.
- Serve it warm or cold: It’s great fresh off the stove or chilled like a salad for a lighter fall side dish.
- Add protein: Toss in chickpeas or roasted chicken to make it a complete meal.
Ingredients
For Pilaf
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh sage, finely chopped
1 cup wild rice blend
3 cups vegetable broth
2 tablespoons Kikkoman® Soy Sauce
¼ teaspoon black pepper
2 tablespoons fresh parsley, for serving
For Roasted Squash
1 small butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
½ cup toasted pecans, roughly chopped
Directions
- In a saucepan, heat olive oil over medium heat. Sauté the onion until soft and translucent. Stir in the garlic and sage, cooking briefly until fragrant. Add the wild rice blend and toast slightly. Pour in the vegetable broth, soy sauce, and black pepper. Bring to a boil, reduce to low, cover, and simmer until rice is tender and liquid is absorbed, 45-55 minutes.
- While rice cooks, preheat oven to 400°F. Toss the butternut squash with olive oil, salt, pepper, and nutmeg. Spread on a parchment paper lined baking sheet and roast until tender and caramelized, turning once.
- In a dry skillet over medium-low heat, toast the pecans until golden and fragrant. Remove from heat and let cool.
- Combine the cooked wild rice with roasted squash on a serving platter or bowl. Top with toasted pecans and chopped parsley.
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