Butternut Squash Wild Rice Pilaf

5 from 6 votes

With roasted wild rice, smoked chicken sausage, maple butternut squash, and caramelized Brussels sprouts, all drizzled with a delicious maple-orange vinaigrette. Butternut Squash Wild Rice Pilaf is the perfect one-pan meal!

Prep Time30

Cook Time32

Total Time1 2

Course: Dinner

Cuisine: American, Healthy

Keyword: Butternut Squash Wild Rice Pilaf

Servings: servings

Author: Chelsea Lords

Cost: $12.63

Equipment

Large sheet pan (15" x 21") 15 x 21-inch

Ingredients

Sheet Pan

3 cups cubed butternut squash
1-1/2 cups chopped red onion
1 tablespoon maple syrup
3 tablespoons olive oil divided
Salt and pepper see note 1
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1 (12-ounce) package smoked chicken sausage
2 (8.8-ounce) packages wild rice pilaf pre-cooked
2 cups halved Brussels sprouts
1/3 cup coarsely chopped pecans
1/3 cup dried sweetened cranberries
Toppings as desired see note 2

Dressing

1 clementine orange 1-1/2 tablespoons juice or orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon-style mustard
1/2 tablespoon maple syrup
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Preheat oven to 425°F. Set out a 15x21-inch sheet pan or 2 smaller sheet pans. Peel the squash and cut into 1/2-inch cubes. Cut the red onion into 1-inch chunks. Trim and cut Brussels sprouts in half. Thinly slice chicken sausage into coins. The recipe timing depends on vegetables cut to these sizes.
Prepare all dressing ingredients in a jar. Put on the lid and shake vigorously to combine. Refrigerate until ready to use, being sure to shake before adding.
On the large sheet pan, add the squash, red onions, 2 tablespoons olive oil, 1 tablespoon maple syrup, and salt and pepper to taste. I add 1/2 teaspoon salt and 1/4 teaspoon pepper. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the veggies to roast. Add the tray to the preheated oven and roast for 10 minutes.
Remove sheet pan from oven and add the Brussels sprouts, 1 more tablespoon olive oil, and another pinch of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss everything together, spread in an even layer, and return to the oven for 10 more minutes.
Remove from the oven, add sliced chicken sausage, and toss everything together. Again, spread in an even layer and return to the oven.
Without opening the rice packets, knead and break up the rice with your hands to separate it into individual grains. No need to microwave or prepare the rice in any other way! Remove the pan from the oven and add rice, cranberries, pecans, parsley, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss everything together with a spatula, spread in an even layer, and return to the oven for 2 minutes.
Remove the tray from the oven and toss. Drizzle on the dressing to preference and toss everything once more. Garnish with fresh herbs and cheese and enjoy immediately!

Notes

Note 1: I love to top this dish with goat or feta cheese and fresh herbs like green onions and flat-leaf Italian parsley.

Note 2: Instead of adding salt and pepper all at the end, I season each component of the dish to end up with the best possible flavor. Note that I’m using fine sea salt, not table salt. If using table salt, you’ll want to greatly reduce the amounts.

Storage: Store the leftover butternut squash wild rice pilaf in an airtight container for 3–4 days. Keep the dressing separate.

Nutrition