Butternut Squash and Wildrice Side Dish

Often times, the side dish makes the meal. This is one of our favorites and it goes really well with roast chicken.

Ro-Ri’s Butternut Squash and Wildrice Side Dish

1 small butternut squash, peeled and cut into small cubes
2 cups cooked wildrice
1 1/2 cups cooked white rice
1 1/2 cups cooked brown rice
1/2 cup chopped green onions
1/2 dried sweetened cranberries
1/2 golden raisins

1/3 cup cranberry juice
1/3 cup olive oil
2 tbsp maple syrup
1/2 tsp salt

Put butternut squash in a shallow roasting pan. Lightly oil squash with olive oil. Roast in a 350F oven for 20 minutes. Remove and set aside. In a small bowl, whisk together the cranberry juice, olive oil, maple syrup, and salt. In a large mixing bowl, add the squash, rices, green onions, dried cranberries, and raisins. Pour the dressing over and mix well.

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  1. says

    What a wonderful side dish! I just bought a butternut squash and have a jar of the wild rice mix in the pantry AND it’s still the season for cranberries! I will have to be making this as a side this week. Delicious!

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