Wild Rice & Butternut Squash

  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian, Gluten Free


This side dish is perfect served chilled or at room temperature. It easily serves 12 as a side dish so you can halve the recipe if you don’t need that much!



  • 2 cups uncooked wild rice
  • 6 cups water
  • 2 medium butternut squash
  • 1 pomegranate
  • 1 cup shelled pistachios
  • 1/4 cup olive oil
  • 2 tbsp agave (or honey, if not vegan)
  • 1/4 cup red wine vinegar


  1. Preheat the oven to 450.
  2. Bring the water to a boil and add the rice. Simmer for 45 minutes.
  3. Peel and cube the butternut squash into 1 inch cubes.
  4. Spray a cookie sheet with non-stick spray and spread the squash into an even layer.
  5. Bake for 30 minutes, flipping once. (You may need to roast it a bit longer, depending on your oven. Make sure it’s a bit brown on the sides.)
  6. Once both are cooked, spread out the cooked rice and butternut squash onto foil and let cool.
  7. Remove the seeds from the pomegranate. (It’s easier if you do it while it’s submerged in water!)
  8. Mix together the olive oil, honey, and vinegar.
  9. Toss all the ingredients together in a bowl and serve at room temperature or slightly chilled.


This side dish is perfect served chilled or at room temperature.

Keywords: Wild Rice Salad