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Wild Rice & Delicata Squash with Brown Butter Vinaigrette

Wild Rice & Delicata Squash with Brown Butter Vinaigrette 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 190kcal
Author Nicole


  • 3/4 cup wild rice, rinsed well
  • 2 1/4 cup water
  • 1 tsp salt, divided
  • 1 delicata squash, halved down the middle and cut into 1/4 inch slices
  • 2 tsp olive oil
  • 1/4 tsp cinnamon
  • 1/4 cup pine nuts
  • 3 tbsp unsalted butter
  • 1 1/2 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 1/2 cup dried cranberries


  • Preheat oven to 375 degrees. Add water, rice and 1/4 teaspoon salt to a medium saucepan. Bring to a boil and reduce to a simmer, cover with a lid. Simmer until rice is cooked, 45 minutes to one hour.
  • Toss squash with 1/4 teaspoon salt, olive oil and cinnamon. Spread on a large baking sheet. Roast for 25-30 minutes until golden brown and soft, flipping over halfway through. 
  • While rice and squash finish cooking, add the pine nuts to a small skillet. Toast over a medium flame until they start to turn a light golden brown, immediately remove, as they burn easily. Set aside. Add butter to the same skillet. Heat over a medium-high flame. Once butter begins to brown on the edges, swirl the pan until it turns a deep gold brown and smells nutty, it should take about 2-3 minutes. Take off the heat and cool slightly.
  • Whisk vinegar, mustard and honey with the butter. Season to taste with salt and pepper. 
  • Once the rice and squash are cooked, toss the rice with the vinaigrette. Add the cooked squash, toasted pine nuts, cranberries and remaining salt. Toss to combine. Season to taste with salt and pepper. 


Calories: 190kcal