Butternut Squash Wild Rice Pilaf is a one-pan meal with roasted wild rice, smoked chicken sausage, maple butternut squash, and Brussels sprouts, all topped with a maple-orange vinaigrette.
Butternut Squash Wild Rice Pilaf
One of my family’s favorites is Wild Rice Pilaf, but it’s more of a side dish and takes time since wild rice cooks slowly.
To enjoy it more often, I created this Butternut Squash Wild Rice Pilaf. It’s packed with butternut squash, roasted Brussels sprouts, and caramelized red onions, plus chicken sausage to make it a full main course.
This one-pan meal is hearty, nutritious, and loaded with flavor—plus, only one sheet pan to clean!
Cooking Wild Rice On A Sheet Pan
With a store-bought shortcut, you can have rice ready in minutes! For Butternut Squash Wild Rice Pilaf, you’ll need Ready Rice or Microwaveable Packaged Rice. It’s pre-cooked and just needs heating. Instead of microwaving, we roast it with the veggies and sausage for an straightforward, quick meal.
Look for “Long Grain & Wild with Herbs & Seasonings” among other rice packets at the store. The recipe assumes you’re using seasoned wild rice, so adjust seasonings if using unseasoned or leftover rice.
Before opening the packet, knead it to break up any clumps for straightforward serving.
Ingredients
- Sausage: Any smoked sausage works, but It is satisfying to Aidells Smoked Chicken & Apple. Turkey sausage also works—just be sure it’s smoked and pre-cooked.
- Butternut squash: A ripe squash has a hard, even-colored rind with no green spots. The skin should be firm, not glossy. Here’s how to cut the squash.
- Red onion: Caramelizes beautifully, adding great flavor and texture. Yellow onion works in a pinch.
- Brussels sprouts: Choose firm, bright green heads. Avoid yellowing leaves or black spots.
- Seasonings: No need for many seasonings since the sausage and rice are already seasoned.
- Olive oil & maple syrup: Roast the veggies with olive oil and pure maple syrup for extra flavor and caramelization.
- Chopped pecans: They add crunch and savoriness, but you can also use pepitas, almonds, or walnuts.
- Dried cranberries: Add color and sweetness, or try dried tart cherries for a twist!
Quick Tip
Veggie Recipe Shortcuts: Pick up peeled and chopped butternut squash and halved Brussels sprouts from the produce section of your store — both are huge time savers if you’re looking for a shortcut when making this Butternut Squash Wild Rice Pilaf!
Butternut Squash Wild Rice Pilaf Tips
- Use a sharp knife to cut veggies, especially butternut squash. Cutting them evenly helps everything cook the same.
- Make sure the oven is fully preheated for even cooking, and place the tray in the center.
- Season as you cook. Veggies need plenty of salt and pepper to bring out their flavor. Add seasoning to each part of the dish as you go for the best taste.
- Add toppings like fresh herbs or cheese. It is satisfying to parsley, green onions, and goat cheese (or feta), but it’s just as good without cheese too!
Butternut Squash Wild Rice Pilaf Dressing
This sweet-tart dressing adds the reliable finishing touch! Clementine juice gives it a light citrus flavor that brings everything together. A few tips:
- A citrus juicer makes squeezing clementines straightforward.
- Use Dijon mustard, not yellow mustard, for better flavor. I like Grey Poupon® Dijon.
- Use pure maple syrup (not pancake syrup) to roast the squash and in the dressing for the right flavor.
Leftovers?
Store the leftover butternut squash wild rice pilaf in an airtight container for 3-4 days. Keep the dressing separate.
Quick Tip
It is worth this 15×21-inch sheet pan or using two pans to cook this Butternut Squash Wild Rice Pilaf.
More straightforward One-Pan Meals
- One-Skillet Sweet Potato Burrito Bowl with black beans and veggies
- Harvest Vegetables and Sausage with Parmesan cheese
- White Bean Gnocchi with turkey sausage
- Tuna Pasta with sweet peas
- Chicken Pot Pie Pasta with rotisserie chicken!
