Wild Rice with Roasted Butternut Squash

Faigy Grossman Recipe By
  • Cook & Prep: 1 h 10 m
  • Serving: 6
  • No Allergens

Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.

Ingredients (12)




Butternut Squash

Start Cooking

For the Rice

  1. Cook rice in boiling, salted water according to package directions.

  2. Drain, and spread out on a lined baking sheet to cool.

For the Squash

  1. Meanwhile, preheat oven to 450°F (230°C).

  2. Cube butternut squash and toss with oil and spices. Roast on lined baking sheet until golden brown and tender, about 20–30 minutes.

  3. Remove from heat and allow to cool.


  1. Combine rice with oil, lemon juice, honey, onion or scallions, and parsley.

  2. Add in squash and toss gently until well combined.

  3. Serve hot. Garnish with pomegranate seeds right before serving.

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