Honeynut Squash with Cranberry Wild Rice Pilaf
Roasted honeynut squash halves filled with a nutty, tart pilaf of wild rice and brown rice cooked in apple cider and vegetable broth, studded with dried cranberries and toasted pistachios. Thyme seasons both the squash and grain mixture for an earthy, balanced autumn dish.
Ingredients
- 4 honeynut squash, halved lengthwise, seeds removedacorn squash or delicata squash1:1winter squash
similar texture and sweetness
- 1 cup apple cider
- 1 cup water
- ½ cup wild rice
- 4 sprigs thyme, divided
- 2 tsp olive oil
- ½ medium onion, chopped
- 1 small carrot, chopped
- ¾ cup brown rice
- 1 ½ cup vegetable broth, homemade
- ⅓ cup dried cranberries
- ⅓ cup pistachios, toasted, no salt added, roughly chopped
- salt, to taste(optional)
- pepper, freshly ground, to taste(optional)
Instructions
- 1
Preheat oven to 400 F.
- 2
Place squash halves cut side down on a lined baking sheet and bake until very soft, about 40-45 minutes.
- 3
Meanwhile, combine apple cider, water, wild rice, and thyme sprigs in a pot and bring to a boil. Reduce heat to medium-low and simmer until rice is soft, about 35 minutes. Drain without rinsing.
- 4
In another pot, heat oil over medium heat and add onion, carrot, and remaining thyme sprigs. Saute until starting to soften, about 5 minutes.
- 5
Add brown rice, stir, and saute for another minute.
- 6
Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer until rice is done, about 45 minutes.
- 7
Combine drained wild rice with cooked brown rice mixture and add dried cranberries and pistachios. Remove thyme sprigs.
- 8
Taste pilaf and adjust seasoning with pepper and salt as needed.
- 9
Fill roasted squash halves with pilaf to serve.
Tips
Brown rice cook time varies by brand; check package instructions as some cook in 20 minutes rather than 45.
Remove thyme sprigs carefully after simmering as leaves may have fallen off; strip remaining leaves from stems before serving.
Do not rinse wild rice after cooking to retain starch and texture.
Good to Know
Cover and refrigerate filled squash halves up to 3 days. Reheat covered in 350 F oven until warmed through.
Prepare pilaf up to 1 day ahead and refrigerate. Roast squash up to 8 hours ahead. Assemble and reheat before serving.
Serve warm or at room temperature. Drizzle with additional olive oil and garnish with fresh thyme if desired.
Common Mistakes
Do not rinse wild rice after cooking to avoid losing nutty flavor and desired texture.
Do not skip removal of thyme sprigs as woody stems become brittle when cooked.
Do not overcook wild rice as it becomes mushy; check at 35 minutes.
Substitutions
similar texture and sweetness