Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We think butternut squash tastes good in just about anything. Complimenting a simple wild rice dish here, it adds just the right amount of sweetness.

Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Place water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Turn off heat; let stand, covered, 25 minutes. Drain. Heat a skillet over medium heat; add olive oil. Add squash, shallot, rosemary, and 1/8 teaspoon salt; cook 10 minutes. Add rice, pepper, and 1/4 teaspoon salt to squash, stirring to combine.


Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

169 calories; fat 5.4g; saturated fat 0.8g; sodium 185mg.