Need an easy rice pilaf recipe this autumn? This butternut squash rice pilaf is one to add to the list. It’s easy to make with the perfect blend of nutty, sweet, and savory flavors.
This wild rice pilaf with butternut squash is the perfect fall side dish
I absolutely love rice pilaf. Something about the blend of nuts, dried fruits, and wild rice makes it a side dish I love with any protein. Pilaf refers to cooking rice by sautéing it in oil with onion and then simmering it in broth with spices. What you add to pilaf is up to your imagination, though I prefer nuts and dried fruits like golden raisins or cranberries. A basic rice pilaf may be as simple as rice with onion and garlic or include nuts or scallions. You can get creative depending on what you have available.
This autumnal rice pilaf recipe includes butternut squash, golden raisins, shallot, and sliced almonds. I pair it with a wild rice blend that creates a beautiful pilaf perfect for fall weather.
The most important part of rice pilaf? Picking out the right rice!
The most common rice to use with rice pilaf is long-grain white rice. This rice will cook fast, making it a great weeknight side dish. You can also use all brown rice or all wild rice. These rice varieties take a little longer to cook, so I don’t recommend them for this recipe.
My go-to rice for rice pilaf is the royal blend from Rice Select. It’s a blend of wild, red, brown, and long-grain white rice. It still cooks in about 15 to 20 minutes, but the addition of other rice varieties provides a lot of textural contrast.
For this recipe, I recommend reading the instructions on the rice you want to use and opting for a variety that cooks in about 15 minutes. If you use a variety that takes longer–brown rice, for example–you risk the butternut squash becoming mushy as it simmers.
How to make this butternut squash rice pilaf recipe
You don’t need many ingredients to whip up this rice pilaf recipe.
What you need
- Shallot: You can use a small yellow or red onion instead. A thinly sliced leek would also be delicious!
- Butternut squash: I use a pre-cut squash from the grocery store that I cut into smaller ½-inch cubes. You can peel and dice a butternut squash instead, but you’ll likely have some leftover squash you can reserve for another use.
- Rice: Use the wild rice blend I shared above or long-grain white rice. Ultimately, you want to pick rice that cooks in about 15 minutes.
- Golden raisins: You can use dried cranberries or black raisins instead. Try this with chopped dried apricots, figs, or dried cherries.
- Sliced almonds: These add a nice crunchy texture to the pilaf. If you prefer, try it with chopped walnuts, hazelnuts, pecans, or pistachios instead!
How to make it
This relatively low-lift recipe is a perfect side dish for your favorite protein!
- Step 1: Sauté the shallot until softened. Add the butternut squash and cook until it softens around the edges. Depending on the size of your squash cubes, this will take about 5 to 6 minutes. You want to ensure the edges have begun to soften so the squash will be fork-tender during the 15-minute simmer time.
- Step 2: Add the golden raisins, almonds, and rice. Cook for 2 minutes to lightly toast the rice and almonds.
- Step 3: Add the water and bring to a boil. Reduce the heat to low and cover the pot. Simmer for 15 minutes. Turn off the heat and let stand for 5 to 10 minutes before fluffing the rice with a fork.
Now you’re ready to serve it up! Transfer the pilaf to a serving bowl. Garnish with microgreens or freshly minced herbs like chives, parsley, or scallions.
What to serve with wild rice pilaf
- Fish: It goes perfectly with salmon. If you love almonds as much as I do, try it with trout amandine!
- Roasted chicken: It would be perfect with roasted drumsticks or chicken thighs.
- Pork: A fried pork chop or tenderloin would complement the rice pilaf beautifully.
- London broil: You could make the rice as the London broil bakes in my Reverse Sear London Broil recipe.
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
Perfect fall side dish!
Loved the balance of flavors and textures. I really, really liked the rice blend you recommended and feel it would have been a less successful dish with a longer-cooking rice; I do think it would be good with a quick-cooking farro or quinoa. I thought the amount of salt might be high, but it was just right in the end.
–Kristin W., Independent Recipe Tester
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Butternut Squash Rice Pilaf
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot (peeled and minced; about 2 ounces total)
- 8 ounces butternut squash (cut into small ½-inch cubes; see Note 1)
- ½ cup golden raisins
- ½ cup sliced almonds
- 1 teaspoon salt (divided)
- 1 cup RiceSelect Royal Blend (Wild Rice Blend) (or long-grain white rice, see Note 2)
- 2 cups water
- Black pepper to taste
For serving, optional:
- Microgreens or minced parsley
Instructions
Sauté the vegetables:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the shallot and sauté for 2 minutes.
- Add the diced butternut squash and cook for 5 to 6 minutes until it softens around the edges. Add ½ teaspoon salt.
Toast the almonds and rice:
- Add the golden raisins and almonds. Add the rice and cook for 2 minutes, turning occasionally, to lightly toast the rice and almonds. Season with ½ teaspoon salt and black pepper to taste.
Simmer the pilaf:
- Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Turn off the heat and let stand for 5 to 10 minutes.
To serve:
- Fluff the rice. Taste and add more salt and pepper if needed. Transfer to a serving bowl and garnish with microgreens or freshly minced parsley. Enjoy!
Kicked off fall with this recipe as a side dish to some crispy skin chicken thighs. It was a hit with everyone, including my 4 year old daughter!
Thank you so much for the comment! I’m happy it was a hit!