Easy Wild Rice with Butternut Squash and Cranberries

Oh, hello there, dear friends. There’s a particular kind of warmth that settles into our home when the seasons start to turn, isn’t there? That gentle shift from the bright, long days to something a little more golden and hushed, calling for sweaters and steaming mugs. It’s during these transitions that my kitchen truly comes alive with comforting aromas, and lately, the star has been this Easy Wild Rice with Butternut Squash and Cranberries. It’s more than just a dish; it’s a feeling. Imagine tender, nutty wild rice cradling sweet cubes of roasted butternut squash, brightened by tart cranberries, and a whisper of something savory that just ties it all together. It’s truly a hug in a bowl, a vibrant yet grounding side dish that has found its way into our hearts and onto our plates again and again. It feels special because it’s so approachable, yet tastes like you fussed for hours. If you’re looking for that perfect blend of wholesome goodness, easy elegance, and a taste that evokes cozy mornings and happy family dinners, then you might just fall in love with this one too.

My husband, Mark, has a very particular way of showing he enjoys a new recipe. It’s not boisterous praise, but a quiet, contented hum, often followed by a second, smaller portion, then perhaps a third. He calls it “grazing,” but I know it’s his highest compliment. The first time I made this wild rice, it was a crisp Saturday morning. The sun, still low, cast long, buttery stripes across our kitchen floor, warming the worn planks where our golden retriever, Sadie, was stretched out, dreaming of squirrels. Little Leo was already up, clattering tiny toy cars across the living room rug, a quiet, reassuring symphony. I had music on, something gentle and folksy, just loud enough to fill the space without being intrusive. I remember the aroma of the squash roasting, that sweet, earthy scent mingling with the subtle nuttiness of the wild rice as it simmered on the stove. When I finally brought the big serving bowl to the table, Mark, who’d been poring over the newspaper with a half-empty mug of coffee cooling beside him, looked up. He took a spoonful, still reading, then paused. His eyebrows lifted just a fraction, and then came the hum. He just kept digging in, little by little, between sips of coffee and murmurs about the weekend plans. It quickly became our go-to for those slow weekend lunches, or a simple, hearty addition to a weeknight meal when we just crave something nourishing. It’s those small, unhurried moments, you know, when a dish just perfectly slots into the rhythm of your home, that make it truly special.

Slow Moments

There’s something so grounding about standing in the kitchen, a gentle hum of the refrigerator being the loudest sound, just watching wild rice gently simmer. I love taking a deep breath and letting my shoulders drop as I stir the pot, noticing the tiny, slender grains beginning to soften and unfurl. It’s never a rushed process; wild rice asks for a little patience, and I find that patience is always rewarded. While it cooks, I might be mindfully dicing the butternut squash, feeling the smooth, cool flesh beneath my knife, then arranging the bright orange cubes on a baking sheet. Sometimes Leo will peek around the corner, asking what smells so good, and I’ll tell him it’s the flavors gathering for our dinner. The moment the roasted squash comes out of the oven, golden and slightly caramelized, with that sweet, almost nutty scent, is just divine. I let it cool for a moment, then gently fold it into the fluffy wild rice, adding the jewel-toned cranberries, watching them burst with color against the backdrop of the grains. It’s not about following a strict timeline, but about enjoying each little step, allowing the kitchen to become a sanctuary, a place where time slows down just a bit, and the simple act of preparing food becomes a quiet meditation.

Time-Saving Hacks

• Simple ways to make this easier on busy days.
  • Pre-cut Squash: Honestly, peeling and dicing a butternut squash can be the most time-consuming part. Many grocery stores offer pre-cut squash in the produce section. It’s a tiny splurge that saves so much time and effort, especially on a hurried Tuesday evening.
  • Cook Rice Ahead: You can cook the wild rice a day or two in advance. Once it’s cooled, just pop it in an airtight container in the fridge. When you’re ready to assemble, it’s one less step to worry about, and it reheats beautifully.
  • Sheet Pan Roasting: If you’re already roasting something else, like chicken or root vegetables, you can often roast the butternut squash on the same sheet pan, freeing up oven space and consolidating cooking time.
• Small prep ideas that help without turning it into “meal prep”.
  • Mise en Place, Gently: Before you start, gather your ingredients. Having everything out and ready—the cranberries, the seasonings—just makes the process feel so much smoother and more enjoyable, rather than frantic.
  • Double Up on Rice: When you *do* cook the wild rice, consider making a little extra. You can easily use the leftovers for a quick salad the next day or freeze a portion for a future batch of this dish.
• A calm reminder of when slowing down actually improves the result.
  • Sometimes, just allowing the rice to gently simmer, not forcing the heat, truly develops its nutty flavor and yields that perfect tender-chewy texture. And letting the roasted squash get truly golden at the edges? That extra few minutes in the oven is worth every bit for the deepened sweetness. It’s all about letting the ingredients tell their story.

Serving Ideas

This Easy Wild Rice with Butternut Squash and Cranberries is truly versatile, lovely on its own or as a warm complement to so many dishes. For a simple weeknight, we often serve it alongside a perfectly roasted chicken breast or some pan-seared pork chops. It’s hearty enough to make the meal feel complete without needing a lot of extra fuss. If we’re feeling a bit more indulgent, especially on a slower weekend, it pairs wonderfully with a succulent turkey roast, making a beautiful and flavorful alternative to traditional stuffing. A sprinkle of toasted pecans or walnuts over the top adds a lovely crunch and another layer of nutty flavor, which I adore. Sometimes, I’ll even fold in a handful of fresh parsley or sage just before serving for an extra herbaceous note. And honestly, it’s glorious with a crisp green salad on the side, perhaps with a light vinaigrette, to cut through the richness. If you’re thinking of a full meal, this wild rice would be absolutely beautiful with my Favorite Roast Chicken or even a simpler Quick Lemon Garlic Salmon for a lighter touch.

✔Tips & Mistakes

When you’re making this, remember that every oven and stovetop is a little different, so don’t be afraid to trust your instincts! One little thing I learned early on is not to rush the wild rice cooking. It really does take its time, sometimes 45 minutes to an hour, and trying to hurry it can leave you with grains that are too hard in the middle. I remember one time, I was trying to squeeze dinner in before a school concert, and I pulled the rice off too soon. It was edible, sure, but it lacked that wonderful, tender chewiness that makes it so delightful. So, give it the time it asks for; you’ll know it’s ready when the grains have just started to split open and show their light interiors. Also, don’t be shy with the seasoning on the squash before roasting! A good sprinkle of salt and pepper really helps bring out its natural sweetness and gives it that lovely depth. And finally, when you add the cranberries, fresh is always lovely, but dried work beautifully too, just know they’ll be a bit sweeter and chewier. Either way, they bring that crucial bright counterpoint to the dish.

✔Storage Tips

This Easy Wild Rice with Butternut Squash and Cranberries is one of those wonderful dishes that tastes even better the next day, if you ask me. I usually store any leftovers in an airtight container in the refrigerator, where it will happily keep for about 3 to 4 days. When you’re ready for it, a gentle reheat in the microwave or a quick warm-up in a skillet with a splash of broth or water helps to bring back its lovely moisture. But honestly? I often enjoy a cold spoonful straight from the fridge as a delightful breakfast nibble with my morning coffee, or packed into a lunch container for a truly satisfying midday meal. The flavors deepen overnight, and the textures hold up so well, making it perfect for those next-day cravings.

✔Variations and Substitutions

I love how adaptable this dish is to what you have on hand or what the season brings. I’ve certainly played around a bit! If butternut squash isn’t quite in season or you just fancy something different, sweet potatoes or even chunks of delicata squash (which you don’t even have to peel!) make wonderful substitutes. They bring a similar lovely sweetness and texture. For a twist on the cranberries, dried cherries or even golden raisins can offer a different kind of sweet-tart burst—I once tried dried apricots, and while good, they didn’t have quite the same vibrant pop. If you want to lean into more earthy, savory notes, a handful of finely chopped fresh sage or thyme added in with the squash during roasting is absolutely divine. And for an extra layer of richness and a lovely crunch, toasted pecans or walnuts are always a welcome addition right before serving. I’ve also swapped out the wild rice for a blend of wild and brown rice, and it works beautifully, offering a slightly softer texture overall. Just follow your heart and your pantry!

Frequently Asked Questions

Easy Wild Rice with Butternut Squash and Cranberries

A simple and nutritious wild rice dish featuring roasted butternut squash and sweet cranberries.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups wild rice rinsed
• ▢ 2 cups vegetable broth or chicken broth
• ▢ 2 cups butternut squash peeled and diced
• ▢ 0.5 cups dried cranberries sweetened
• ▢ 2 tablespoons olive oil for roasting
• ▢ 1 teaspoon salt or to taste
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
• Roast the squash for about 25 minutes or until it’s tender and caramelized, flipping halfway through.
• In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
• Once the rice is cooked, fluff it with a fork and gently stir in the roasted squash and dried cranberries.

Notes

This dish pairs well with grilled chicken or can be served warm as a side salad.