This month’s Recipe Redux theme is “Orange You Glad It’s Fall?”. Markets are plentiful with the orange colors of autumn including pumpkin, carrots, squash, sweet potatoes and even golden beets. Not only are these bursting with fall flavors but they are also chock-full of carotenoid antioxidants. The challenge was to create and share a favorite orange antioxidant-filled dish.
I have to say that I almost didn’t represent.
I immediately thought of pumpkin. Of course, if you regularly browse through all the food blogs in the blogosphere you know we are being absolutely inundated with pumpkin this week/month/season. That’s not necessarily a bad thing - I love pumpkin! - but I mostly love the sugary, fattening, pumpkin rolls and cakes that are dripping with cream cheese frosting. I outgrow my jeans just looking at that stuff.
I tried to lighten up a creamy, cheesy, pumpkin cake but it really wasn’t redux worthy. It was OK but it left me wanting for the real thing.
Then, coincidentally, I made this wild rice with roasted butternut squash for dinner. I wasn’t even thinking of the redux but, of course, I reduxed the recipe I found because that’s what I do. It was so surprisingly good. I mean, I thought it would make a good accompaniment for dinner but it was really, REALLY good.
[Sidebar] Squash gets a bad rap. It’s so sweet and delicious yet I can’t get my kids to take a single bite without fake gagging. Interesting how they will eat pumpkin and sweet potatoes which are, like, almost the same thing! My husband thinks it’s because squash is a bad name for food. Maybe they should rename it, like they did with Orange Roughy which is actually called a Slimehead. Not many people were ordering Slimehead before the re-brand now were they? [End Sidebar]
This recipe may seem like it has a lot of steps for a side dish but it’s worth the effort. All the roasting and sauteing is what gives the flavor depth. It makes quite a bit, probably 8-10 servings depending on the portion size, but that’s great because you can take leftovers for a healthy and hearty lunch the next day.
Is it too early to talk Thanksgiving? If you’re looking for something a little less traditional to serve this year I think this would make a welcome addition to the Thanksgiving table. (And don’t forget to check out all the other great orange recipes linked below!).
- 1¼ cups wild rice
- kosher salt
- 1 small butternut squash (about 2 pounds) cut into bite size chunks
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ red onion, diced
- 1 cup frozen corn kernels
- ¾ cup chicken or vegetable broth
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Prepare wild rice according to package directions, however remove from heat about 5 minutes before it is done. Rice should be a little bit chewy/al dente but not hard. Drain excess water and set rice aside.
- In a bowl, mix together the squash pieces with the olive oil until well coated. Spread into a single layer on a baking sheet and sprinkle with kosher salt.
- Roast squash pieces, turning once halfway through, until just tender and lightly brown. About 20 minutes depending on the size of the pieces.
- Melt butter in a large pot and saute red onion until softened.
- Add broth and corn the the onions and bring to a simmer. Allow to simmer for about 7-8 minutes.
- Add rice and squash to the onions and corn. Stir gently until ingredients are combined. Cover the pot, remove from heat and allow to sit for a couple of minutes, season with salt and pepper and serve.
Adapted from Bon Appetit.
{ 35 comments… read them below or add one }
I’m ALWAYS so envious of your pictures. I can’t stand it anymore. Will you teach me your ways?!
I told Scott were halving Spaghetti squash tonight. He told me he already hates it. Betcha he’ll eat it all.
I love squash so if your fam won’t eat the left overs…Just bring it with you when you come teach me how to take pretty pictures.
Part Time House Wife recently posted..Stuffed Peppers & Goat Cheese
Aw, thank you. I’m super critical of my photos and hate most of them but I learned everything I know from the Pinch of Yum book!
Heading to amazon now! Thanks friend!
Part Time House Wife recently posted..Stuffed Peppers & Goat Cheese
You’re welcome! Is it on amazon, though? It’s an ebook so I’m not sure…
No…It wasn’t I didn’t realize it was an eBook until I searched it. I downloaded it tho!
Lauren @ Part Time House Wife recently posted..Stuffed Peppers & Goat Cheese
I also recommend taylortakesataste.com - I’m still saving up for a decent camera, but in the meanwhile that site has already made a difference to my photos.
Amanda@anunlikelydietitian recently posted..The glycaemic index: Broken down (pun not intended)
Looks delish! I love butternut squash, but you are right - it gets a bad rap. This would be perfect for Thanksgiving!!
Jane recently posted..{Recipe Redux} Pumpkin Brownies
My husband would LOVE this. He’s a huge rice fan & I bet the squash just sets off the comfort factor. Yum, yum
Regan @ The Professional Palate recently posted..{the recipe redux} orange you glad it’s fall?
Mmmmm yum! The photo’s are beautiful - this looks and sounds delicious!
So glad you ended up sharing this…it looks so delish! I think my kids will even eat! Did yours this time?
Thanks, Serena. They ate it if picking out the squash counts!
Okay, I kind of gagged when you mentioned the slimehead. Eww. That was the one fish my mom would buy (I’m guessing because it was cheap?) and I refused to eat it.
But on topic, I love this recipe. It is totally perfect for Thanksgiving-so pretty too!
Kiersten @ Oh My Veggies recently posted..How To Make Sweet Potato Gnocchi
Haha. My mom cooked it, too, and I never liked it. I think they should have kept the old name!
That’s a beautiful recipe my friend I love te colours
Cheers
Choc Chip Uru
This looks and sounds amazing! I love dishes that become lunch the next day, even though my hubs usually makes off with it first.
Abby recently posted..Happy Monday Giveaway: Muir Glen Organic Reserve Tomatoes
Always aesthetically charming, Julie! Wild rice can really add a more complete textural and gastronomical experience than other rice varieties. Despite it’s simplicity, a dish like this could stand its own as a light lunch. Marvelous presentation too!
Oh man, this looks great! I love the bowl you used in the pictures, too! I love wild rice, but don’t have it nearly often enough. I also have a butternut squash sitting on my counter. I see this dish very soon in my future
Pinning it.
I am seriously overwhelmed with squash right now from our CSA share. I know it lasts a while, so I have about three weeks worth stashed away - really, because I just can’t keep eating mass amounts of butternut squash mac and cheese! This looks like a much healthier way to use up our squash! Great idea!
Jenna@LittleKitchenBigFlavors recently posted..Super Snackin’ Sunday: Caramelized Onion & Shallot Dip
A wholesome fall recipe, Julie. I love wild rice!
Angie@Angie’s Recipes recently posted..Black Venus Rice Salad with Roasted Sweet Potatoes and Pistachios
I never knew that slimehead was the original name for Orange Roughy! And it is weird that people who hoover up pumpkin turn their noses up at squash. Really good recipe. Although I enjoy the flavor of wild rice, I think it works better with added ingredients. This looks like a sensational way to make it - thanks so much.
kitchenriffs recently posted..Easy and Quick Roast Chicken
Those tiny little bowls are super adorable!! Where are they from?
Erika recently posted..Pumpkin Pie Stuffed Chocolate Cupcakes (+ salted caramel cream cheese frosting and chocolate ganache)
Ikea!
Such a pretty dish, and it sounds delicious too! Funny what you say about your kids eating sweet potatoes and pumpkin, but not so much squash. Mine are kind of the same way, although 2 recipes they have loved are lasagna with butternut squash purée and Mac and cheese with squash/cheese sauce-so may be some hope after all
EA-The Spicy RD recently posted..The World’s Most Expensive Thai Chicken Pizza.
I am going to sound like such a dork right now, but I am having major issues adding you to my RSS feed. I’m using RSS Feed Reader… any ideas? Am I just being stupid?
Amanda@anunlikelydietitian recently posted..The glycaemic index: Broken down (pun not intended)
Did you try clicking “subscribe” at the very top right-hand side of the page?
Thanks, I did but I couldn’t figure it out! Now I just added it manually, thanks
Amanda@anunlikelydietitian recently posted..Tuna and celeriac cakes
Julie, this rice looks so good. I’m horrible at cooking rice (I’ve tried every trick in the book, with no luck). Yours looks perfect, and I’m totally jealous of your rice making skills.
jennie @themessybakerblog recently posted..Pumpkin & Apple Butter Granola
Gorgeous and sounds so so delicious - I cannot wait to try this one. Totally agree that the squash name does unfortunately give in a bad name. The only luck I have now with my husband and 5 yr eating it, is adding pureed butternut to mac & cheese. But I sure as heck am making this dish! So glad you share with ReDux this month
Deanna Segrave-Daly recently posted..Popcorn Recipe Roundup
Guess I’m lucky that my husband and kids like squash. It does depend on the variety, I think we all like delicata the best but they’ll eat the other kinds, too. Good thing, because I have literally six different squashes on the counter right now. I went birding a few weeks ago and stocked up at a farmstand, knowing they would last. Your rice pilaf is lovely and I’m sure all the roasting and sautee-ing makes it sublime. Wild rice pilaf is perfect for Thanksgiving.
Mary@FitandFed recently posted..Cutting Butternut Squash Safely
Wow this looks delicious and is super pretty. I love butternut squash and roasted is my favorite way to eat it. I will for sure have to try this.
Beth Michelle recently posted..Salted Cotton Candy Popcorn with White Chocolate Chips
Isn’t it funny how you stumble upon things when you least expect it. Great redux! I can’t wait to see what you come up with for next month’s challenge!
i am basically obsessed with both butternuts and wild rice, so this = a perfect dinner for me. it looks so happy!
i never understand why squash gets downgraded from the other roots. i mean, if you like sweet potatoes and pumpkin…what gives? i made my butternut squash pizza the other night and used half sweet potato and half squash instead my typical all squash: after roasting it, you couldn’t tell one bit of difference between the two. long live the butternut.
shannon @ a periodic table recently posted..my entry for movita’s carve-off 2012: a home for lottie (the sheep.)
love the way it’s all piled up in the pics! i feel like the moment i would stick my utensil in it a bunch of rice would get dumped all over the table. somehow i feel that i’d enjoy it even more that way! hehe
kale recently posted..a few of my favorite (pantry) things
This looks like a great recipe. Would it work as a contribution to an office Thanksgiving potluck? I’d have to make it overnight and then re-heat it in a microwave before serving.
Sure! I had a lot of leftovers and they were great the next day. Just try not to overcook the squash.
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