Sweet Savory Butternut Squash and Wild Rice Saut
Elevate your weeknight dinner routine with this Sweet Savory Butternut Squash and Wild Rice Sauté, a vibrant and wholesome dish that strikes the perfect balance between sweet and savory flavors. Featuring tender, caramelized butternut squash, nutty wild rice, and a medley of textures from crispy pecans, chewy dried cranberries, and wilted baby spinach, this recipe is a comforting yet nutrient-packed delight. Highlighted by aromatic spices like smoked paprika, ground cinnamon, and fresh thyme, and finished with a drizzle of maple syrup, each bite is bursting with warmth and depth. Whether served as a hearty main or a stunning seasonal side dish, this 40-minute, one-skillet recipe is as visually appealing as it is delicious. Perfect for showcasing fall flavors, this dish is gluten-free, vegetarian, and designed to impress at any table!
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Recipe Information
Ingredients
- 3 cups, diced butternut squash
- 1 cup, raw wild rice
- 3 tablespoons olive oil
- 1 medium, thinly sliced yellow onion
- 3 cloves, minced garlic
- 1.5 tablespoons maple syrup
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 2 cups, packed baby spinach
- 0.5 cup, roughly chopped pecans
- 0.5 cup dried cranberries
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2.5 cups water
Instructions
Rinse the wild rice thoroughly under cold water and set aside.
In a medium saucepan, bring 2.5 cups of water to a boil. Add the wild rice and a pinch of salt, reduce heat to low, cover, and simmer for 35 minutes or until the rice is tender. Drain excess water and set aside.
While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced butternut squash to the skillet, sprinkle with salt, pepper, cinnamon, and smoked paprika, and sauté for 10-12 minutes, stirring occasionally, until the squash is tender and slightly caramelized. Remove the squash from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced onion. Cook for 5-7 minutes, stirring, until the onion is soft and caramelized.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Reduce the heat to low and stir in the cooked wild rice, sautéed butternut squash, maple syrup, chopped fresh thyme, and baby spinach. Stir everything carefully until the spinach wilts slightly, about 2-3 minutes.
Add the pecans and dried cranberries to the skillet and gently toss to combine. Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm as a main dish or side, and enjoy!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 85.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
