As you read this, J and I are somewhere in the Gulf of Mexico, making our way down to Roatan, Honduras. But despite the fact that we’ll be basking in warmer weather for the next week, I haven’t forgotten that it is, in fact, Christmas time, and that most of the rest of us are preparing for holiday meals next week. And because of that, I had to share with you this amazing side dish, perfect for holiday gatherings.
I actually made this for Thanksgiving and it was a big hit! Not only is a “different” side dish from the traditional green bean casserole or broccoli rice casserole, it’s freaking delicious. And full of fall ingredients/flavors. Now, I know it’s technically going to be winter, but these are still amazing flavors for the holiday season. Trust me. Turkey and/or ham, paired with this side dish = perfection. Now, if you choose an alternative cuisine for Christmas (Mexican food, perhaps??), then just save this little beaut for next year at Thanksgiving. But for those who love the double dose of turkey, trust me when I say…you want this side dish on your table. Oh, and the dressing you pour over it?? OmgAh-mazing!! For serious.
We’ll be indulging in enchiladas and tamales for Christmas, otherwise I would absolutely be making this again. It will, however, become a must-make every Thanksgiving from here to eternity, you can belie’e dat!
Butternut Squash and Cranberry Pilaf
As seen on A Communal Table
Ingredients
- 1 cup wild rice mix
- 2 cups chicken or vegetable broth (or stock)
- 1½ cups butternut squash, cut into ½ inch cubes
- 1 cup dried cranberries
Citrus dressing
- 1/2 tsp cumin
- 1/4 tsp cardamon
- 1/4 tsp cinnamon
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 Tbsp minced fresh ginger
- 1 Tbsp honey
- 1/4 cup olive oil
Preparation
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and spray with cooking spray.
- In a large bowl, toss the squash with a little olive oil (a couple of tablespoons should be plenty to lightly coat all the squash), season with salt and pepper, and toss to coat. Pour the squash onto the prepared baking sheet and cook for about 25 minutes, until softened and lightly caramelized.
- Meanwhile, combine the broth and rice in a large pot. Cook according to the package instructions, which should take about 25-30 minutes, until the broth is absorbed and the rice is soft.
- To make the citrus dressing, combine the spices, juices, honey and ginger. Whisk to combine. Slowly pour in the oil while whisking until the oil is thoroughly incorporated. Add salt and pepper to taste.
- In a large bowl (or your rice pot if it’s big enough), combine the rice, butternut squash, and cranberries. Pour in ¼ cup of the citrus dressing and stir to coat. Season with more salt and pepper, if desired, and add more dressing! Always, more dressing!!
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