Butternut Squash Wild Rice Pilaf is a vibrant and hearty one-pan meal, elegantly combining the earthy flavors of roasted wild rice, savory smoked chicken sausage, sweet maple butternut squash, and perfectly caramelized Brussels sprouts. Each bite is elevated by a bright, zesty maple-orange vinaigrette, making this dish a true weeknight wonder and a guaranteed family favorite.

Overhead view of Butternut Squash Wild Rice Pilaf served in a rustic pan, showcasing the colorful ingredients.

Contents

Butternut Squash Wild Rice Pilaf: The Ultimate One-Pan Dinner

For many, a classic Wild Rice Pilaf brings to mind a comforting side dish, often requiring a bit of time and patience as the wild rice slowly simmers to perfection. While a beloved classic, it’s not always practical for busy weeknights when you need a complete, satisfying meal quickly.

That’s where this innovative Butternut Squash Wild Rice Pilaf comes in. We’ve transformed a traditional side into a robust main course, packed with wholesome ingredients and bursting with autumn flavors. This recipe features tender roasted butternut squash, delightfully crispy caramelized Brussels sprouts, sweet red onions, and hearty chicken sausage, all cooked together with wild rice. The result? A balanced, nutritious, and incredibly flavorful dish that feels special yet is remarkably easy to prepare.

The best part? This entire meal comes together on just one sheet pan! Imagine the joy of a delicious, homemade dinner with minimal cleanup. It’s perfect for meal prepping, entertaining, or simply enjoying a nourishing meal without the fuss.

Assortment of fresh ingredients for Butternut Squash Wild Rice Pilaf, including butternut squash, Brussels sprouts, red onion, sausage, and pre-cooked wild rice.

Why You’ll Love This Butternut Squash Wild Rice Pilaf

**Effortless One-Pan Cooking:** Say goodbye to multiple pots and pans! Everything roasts on a single sheet pan, from the vegetables and sausage to the wild rice itself, making both cooking and cleanup a breeze.
**Rich, Balanced Flavors:** This pilaf offers a delightful symphony of tastes – the sweetness of maple-glazed butternut squash, the savory depth of smoked chicken sausage, the earthy crunch of Brussels sprouts, and the unique nuttiness of wild rice, all tied together with a tangy maple-orange vinaigrette.
**Nutrient-Packed Meal:** Loaded with fiber, vitamins, and protein, this dish is a healthy choice for any meal. Butternut squash provides Vitamin A and C, Brussels sprouts offer Vitamin K, and wild rice is a fantastic source of complex carbohydrates.
**Perfect for Any Occasion:** Whether you’re planning a cozy weeknight dinner, a festive holiday side, or a healthy meal prep option, this pilaf fits the bill perfectly.
**Customizable & Versatile:** Easily adapt this recipe to your preferences or what you have on hand. Swap out the sausage, add different vegetables, or experiment with various nuts and dried fruits.

The Secret to Perfectly Roasted Wild Rice on a Sheet Pan

Traditional wild rice can take up to an hour to cook on the stovetop, which isn’t ideal for a quick sheet pan meal. The genius shortcut in this Butternut Squash Wild Rice Pilaf recipe is using Ready Rice or Microwaveable Packaged Rice. These pre-cooked wild rice packets are a game-changer!

Instead of microwaving them, we incorporate them directly onto the sheet pan with the other ingredients during the final stages of roasting. This allows the rice to warm through, absorb the delicious flavors from the roasting vegetables and sausage, and develop a slightly crisp texture that’s simply irresistible. This method not only saves significant time but also infuses the rice with much more flavor than cooking it separately.

When selecting your rice, look for varieties labeled “Long Grain & Wild with Herbs & Seasonings.” The recipe is designed with seasoned wild rice in mind, so if you opt for an unseasoned or plain variety, remember to adjust the amount of salt and pepper accordingly to ensure your pilaf is perfectly seasoned.

Before opening the rice packet, give it a good knead. This helps break up any clumps, ensuring the individual grains separate easily and cook evenly on the sheet pan.

Visual guide demonstrating the ideal cube sizes for butternut squash and red onion, and halved Brussels sprouts for even roasting.

Key Ingredients for a Flavorful Pilaf

Each ingredient in this Butternut Squash Wild Rice Pilaf plays a crucial role in creating its balanced and delicious flavor profile:

Smoked Chicken Sausage: For a hearty and savory base, I highly recommend using a pre-cooked, smoked sausage. My personal favorite is Aidells Smoked Chicken & Apple, which adds a wonderful sweetness and depth. Any other smoked chicken or turkey sausage will work beautifully, just ensure it’s fully cooked before adding it to the pan.
Butternut Squash: The star of the show! A ripe butternut squash should have a hard, firm rind with a consistent, even color and no green spots. Its flesh will be vibrant orange and naturally sweet. If you’re new to preparing butternut squash, this guide on how to peel and cut it is very helpful. For convenience, pre-cut butternut squash from the grocery store is a fantastic time-saver.
Red Onion: As it roasts, red onion caramelizes beautifully, contributing a sweet, slightly pungent flavor and a tender texture that complements the other ingredients. If red onion isn’t available, a yellow onion can be used as a substitute, though the flavor will be slightly milder.
Brussels Sprouts: These cruciferous gems roast to perfection, becoming slightly crispy on the outside and tender within. Choose firm, bright green heads without any yellowing leaves or black spots for the best flavor and texture.
Seasonings: Since the smoked sausage and ready-to-eat wild rice often come pre-seasoned, this recipe keeps additional seasonings minimal. We focus on a simple yet effective blend of dried parsley, dried thyme, and, of course, salt and freshly ground black pepper to enhance the natural flavors of the vegetables. Remember to season each layer as you cook for optimal taste.
Olive Oil & Pure Maple Syrup: These two ingredients are essential for achieving that perfect caramelized crust on your vegetables. Olive oil helps in roasting and provides a rich base, while pure maple syrup adds a touch of natural sweetness that beautifully balances the savory components and helps the squash and onions achieve a golden-brown finish. Ensure you use pure maple syrup, not pancake syrup, for the best flavor.
Chopped Pecans: A delightful addition for crunch and a rich, buttery flavor. Pecans toast slightly on the sheet pan, enhancing their nuttiness. If pecans aren’t your preference, feel free to substitute with pepitas (pumpkin seeds), sliced almonds, or chopped walnuts.
Dried Cranberries: These jewels add a wonderful pop of color and a burst of sweet-tart flavor that brightens the entire dish. Dried tart cherries are another excellent option if you prefer a different kind of tang.

Quick Tip: Smart Veggie Prep Shortcuts

To make this Butternut Squash Wild Rice Pilaf even faster, take advantage of grocery store shortcuts! Look for pre-peeled and cubed butternut squash and pre-halved Brussels sprouts in the produce section. These ready-to-use options will significantly cut down on your prep time, getting this delicious meal on your table even sooner!

Process shot: Butternut squash and red onions roasting on a sheet pan, seasoned with olive oil and maple syrup.

Expert Tips for a Perfect Butternut Squash Wild Rice Pilaf

Precision in Cutting: While speed is key, even cuts are crucial for consistent cooking. Use a sharp knife to cube your butternut squash and chop your onions to approximately the same size. This ensures all vegetables become tender and perfectly caramelized at the same rate.
Fully Preheat Your Oven: Don’t rush this step! A properly preheated oven ensures immediate and even heat distribution, which is vital for roasting vegetables to golden perfection and achieving that desirable crispness. Always place your sheet pan in the center of the oven for uniform cooking.
Layered Seasoning is Key: Instead of waiting until the end, season each component of your dish as you add it to the pan. A pinch of salt and pepper at each stage – for the squash, then the Brussels sprouts, and finally the rice – builds layers of flavor, resulting in a much more delicious and well-rounded pilaf. (Remember, I typically use fine sea salt; adjust amounts if using table salt, which is stronger.)
Don’t Overcrowd the Pan: This is perhaps the most important tip for sheet pan meals! If your vegetables are too close together, they will steam instead of roast, leading to soggy results. Use a large 15×21-inch sheet pan, or divide the ingredients between two smaller pans, ensuring there’s plenty of space for air to circulate around everything.
Enhance with Fresh Toppings: While delicious on its own, a sprinkle of fresh herbs or a touch of cheese can elevate your pilaf. I adore fresh parsley or thinly sliced green onions for brightness, and a crumble of goat cheese or feta adds a lovely tangy creaminess.

Process shot: Adding sliced smoked chicken sausage and the wild rice mixture to the roasting vegetables on the sheet pan.

The Irresistible Maple-Orange Vinaigrette

What truly sets this Butternut Squash Wild Rice Pilaf apart is the bright, sweet-tart dressing that’s drizzled over the finished dish. This maple-orange vinaigrette adds a refreshing citrus zing and a touch of sweetness that perfectly complements the savory and earthy flavors of the pilaf, tying everything together beautifully.

Here are a few tips for crafting this essential dressing:

Clementine Juice for Zest: The star of the dressing is fresh clementine juice. Its sweet, delicate citrus flavor is less acidic than lemon and more subtle than orange, providing a perfect balance. A citrus juicer will make extracting the juice quick and effortless. If clementines aren’t in season, fresh orange juice is a great alternative.
Dijon Mustard for Emulsification: Use good quality Dijon-style mustard, not yellow mustard. Dijon adds a subtle tang and helps to emulsify the vinaigrette, creating a smooth and cohesive dressing that clings wonderfully to the pilaf.
Pure Maple Syrup for Sweetness: Just like with the roasting vegetables, pure maple syrup is crucial here. It provides a natural, rich sweetness that harmonizes with the citrus and balances the vinegar. Avoid artificial pancake syrups, as they lack the complex flavor needed for the dressing.
Shake it Well: Combine all dressing ingredients in a jar with a tight-fitting lid and shake vigorously until well combined. This ensures all flavors meld together. Remember to give it another good shake just before drizzling it over the pilaf.

Process shots: Adding dried cranberries and chopped pecans to the roasted pilaf on the sheet pan, and a separate image of the maple-orange vinaigrette being mixed in a jar.

Storage and Make-Ahead Tips

This Butternut Squash Wild Rice Pilaf is not only delicious freshly made but also fantastic for meal prep! Its flavors tend to meld and deepen overnight, making it an excellent option for lunches or quick dinners throughout the week.

To store leftovers, transfer the cooled pilaf to an airtight container and refrigerate for up to 3-4 days. For best results and to maintain the vibrant freshness of the dressing, always keep the maple-orange vinaigrette in a separate container and drizzle it over individual servings just before eating. This prevents the pilaf from becoming soggy and ensures each bite is as flavorful as the first.

If you’re planning to make this dish ahead for a gathering, you can prepare the dressing entirely in advance and store it in the refrigerator. You can also chop all your vegetables and slice the sausage a day or two before, storing them separately in the fridge. This way, when it’s time to cook, you simply combine everything on the sheet pan and roast, drastically cutting down on active cooking time.

Sheet Pan Size Matters!

For the best roasting results and to prevent overcrowding, which can lead to steamed rather than caramelized vegetables, I highly recommend using a large 15×21-inch sheet pan for this Butternut Squash Wild Rice Pilaf. If you don’t have one, splitting the ingredients between two smaller sheet pans will ensure everything cooks evenly and achieves that perfect golden crispness.

Close-up overhead image of the finished Butternut Squash Wild Rice Pilaf, garnished with fresh herbs, showcasing the textures and colors.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making this delightful pilaf:

Can I use regular wild rice instead of ready-to-eat packets?
While the recipe is designed for the convenience of pre-cooked rice packets, you can use traditionally cooked wild rice. You’ll need about 3-4 cups of cooked wild rice. Add it to the sheet pan at the same step as the pre-cooked packets, ensuring it warms through and absorbs flavors for about 5-7 minutes. Be aware that this will add to your overall cooking time if you’re cooking the rice from scratch.
Can I make this recipe vegetarian?
Absolutely! To make it vegetarian, simply omit the smoked chicken sausage. You can replace it with a plant-based sausage alternative or add extra vegetables like bell peppers, mushrooms, or chickpeas for added protein and texture. Ensure your vegetable additions are cut to a similar size to the butternut squash for even cooking.
How do I choose a good butternut squash?
Look for a butternut squash that feels heavy for its size, indicating it’s fresh and has plenty of flesh. The skin should be hard, smooth, and uniformly tan or beige, without any soft spots, blemishes, or green patches. A longer neck generally means more flesh with fewer seeds.
What other nuts or dried fruits can I use?
This recipe is highly adaptable! Instead of pecans, try toasted walnuts, slivered almonds, or even roasted pumpkin seeds (pepitas) for a different crunch. For dried fruits, dried cranberries offer a great tartness, but dried cherries, golden raisins, or even chopped dried apricots would also be delicious, adding different notes of sweetness and chewiness.
Can I prepare the vinaigrette in advance?
Yes, the maple-orange vinaigrette can be prepared up to 3-4 days in advance and stored in an airtight jar in the refrigerator. Just be sure to give it a good shake before serving to re-emulsify the ingredients.

More Easy One-Pan Meals to Love

If you enjoy the simplicity and deliciousness of this Butternut Squash Wild Rice Pilaf, you’ll love these other fantastic one-pan (or one-skillet) recipes:

One-Skillet Sweet Potato Burrito Bowl with black beans and vibrant veggies.
Harvest Vegetables and Sausage baked with Parmesan cheese for a rustic flavor.
White Bean Gnocchi featuring savory turkey sausage, all cooked in one skillet.
One-Skillet Cheesy Tuna Pasta with sweet peas, a comforting and quick family meal.
Chicken Pot Pie Pasta made easy with rotisserie chicken for classic flavors without the fuss!

Finished Butternut Squash Wild Rice Pilaf with dressing

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5 from 6 votes

Butternut Squash Wild Rice Pilaf

By
Chelsea Lords

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

Prep Time:

30

Cook Time:

32

Total Time:

1

2

Servings:

4
servings

Equipment

Large sheet pan (15″ x 21″) or two smaller pans

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 to taste, see note 1
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1 (12-ounce) package smoked chicken sausage (e.g., Aidells Smoked Chicken & Apple)
2 (8.8-ounce) packages wild rice pilaf pre-cooked (e.g., Uncle Ben’s Ready Rice)
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 (yielding about 1-1/2 tablespoons juice, or use 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

Instructions

Preheat your oven to 425°F (220°C). Prepare a large 15×21-inch sheet pan or set out two smaller sheet pans to avoid overcrowding. Peel the butternut squash and cut it into 1/2-inch cubes. Cut the red onion into 1-inch chunks. Trim the Brussels sprouts and cut them in half. Thinly slice the smoked chicken sausage into coins. Ensuring vegetables are cut to these sizes is important for even cooking.
Prepare the dressing: In a small jar with a lid, combine the clementine juice (or orange juice), white wine vinegar, Dijon mustard, 1/2 tablespoon maple syrup, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Seal the jar and shake vigorously until all ingredients are well combined and emulsified. Refrigerate until ready to use, shaking again just before serving.
On the large sheet pan, combine the cubed butternut squash, chopped red onions, 2 tablespoons of olive oil, 1 tablespoon of maple syrup, and a generous pinch of salt and pepper (I recommend starting with 1/2 teaspoon salt and 1/4 teaspoon pepper). Use your hands to toss everything together, ensuring the vegetables are thoroughly coated. Spread them in a single, even layer on the pan, leaving ample space between pieces to encourage roasting rather than steaming. Place the sheet pan into the preheated oven and roast for 10 minutes.
Remove the sheet pan from the oven. Add the halved Brussels sprouts, the remaining 1 tablespoon of olive oil, and another pinch of salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper). Toss all the vegetables together on the pan, spread them back into an even layer, and return to the oven to roast for an additional 10 minutes.
After 10 minutes, remove the pan from the oven. Add the sliced smoked chicken sausage to the pan with the roasted vegetables. Toss everything together to combine, then spread into an even layer once more, and return to the oven for another 5 minutes to allow the sausage to warm through and the flavors to meld.
While the sausage roasts, prepare the wild rice packets. Without opening them, knead the packets with your hands to break up any clumps and separate the rice grains. This ensures the rice will distribute evenly on the sheet pan. Remove the pan from the oven and add the prepared wild rice, dried cranberries, chopped pecans, dried parsley, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Using a spatula, gently toss all ingredients together on the pan until well combined. Spread into an even layer and return to the oven for just 2 more minutes to heat the rice through and allow the flavors to infuse.
Carefully remove the sheet pan from the oven. Give the pilaf a final toss. Drizzle generously with the prepared maple-orange vinaigrette, to your preference, and toss everything one last time to coat. Serve immediately, garnished with fresh herbs (like parsley or green onions) and crumbled goat cheese or feta, if desired. Enjoy!

Recipe Notes

Note 1: For seasoning the sheet pan ingredients, I generally use about 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper for the initial squash and onion roast, and then 1/4 teaspoon salt and 1/8 teaspoon pepper when adding the Brussels sprouts. When adding the rice and other ingredients, I use an additional 1/4 teaspoon salt and 1/4 teaspoon pepper. Remember that fine sea salt is different from table salt; if using table salt, you will want to significantly reduce the amounts. Always adjust to your personal taste!

Note 2: Optional toppings can significantly enhance this dish. I particularly love adding crumbled goat cheese or feta for a creamy, tangy contrast. Fresh herbs like finely chopped green onions or flat-leaf Italian parsley also add a beautiful freshness and pop of color right before serving.

Storage: Store any leftover Butternut Squash Wild Rice Pilaf in an airtight container in the refrigerator for 3-4 days. It’s important to keep the maple-orange vinaigrette stored separately in its own container to maintain its freshness and prevent the pilaf from becoming soggy. Drizzle the dressing over individual servings just before eating.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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