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Spiced Wild Rice Pilaf with Butternut Squash & Dried Cranberries

Alison Luther is writer, marketer and owner of Luther Creative which helps companies develop their brand and marketing strategies to strengthen their presence among online consumers.Previously, Alison served as Director of Public Relatio...

A new spicy holiday tradition

Try this delicious and healthy vegan  side dish recipe -- perfect for any holiday meal! Since this recipe takes just under an hour to prepare, we recommend making it ahead of time!

A new spicy holiday tradition

Spiced Wild Rice Pilaf with Butternut Squash & Dried Cranberries

Makes 8 servings


  •  2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 3 cups 3/4-inch cubes, peeled butternut squash (about 1 lb. cubes)
  • 1 cup wild rice
  • 1 cup long-grain brown rice
  • 1 sweet apple, peeled, cored, diced
  • 1 cinnamon stick
  • 3-3/4 cups vegetable broth
  • 1 cup Sun-Maid Cape Cod Cranberries
  • salt and pepper


    1. Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened.
    2. Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute.
    3. Add squash, rices, apple, cinnamon stick and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is tender, about 45 minutes.
    4. Remove from heat and add cranberries. Let stand 10 minutes.
    5. Season to taste with salt and pepper.

Nutrients per Serving: Calories 300; Protein 6g; Fat 5g (Sat. Fat 0.5g); Carbohydrate 57g; Dietary Fiber 5g; Cholesterol 5mg; Sodium 460mg

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