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Cozy Honeynut Squash and Wild Rice Bake

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A comforting weeknight dinner featuring roasted honeynut squash and nutty wild rice, glazed with maple syrup and topped with toasted nuts. This gluten-free bake balances sweet and savory flavors for a wholesome, restaurant-quality meal.

Ingredients

Scale
  • 2 medium honeynut squash
  • 1 cup wild rice blend (dry)
  • 3 cups vegetable broth (low-sodium)
  • 2 tablespoons unsalted butter (divided)
  • 3 tablespoons pure maple syrup
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 1/2 cup walnuts or pecans, toasted
  • Salt and black pepper to taste
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut honeynut squash in half lengthwise and scoop out seeds. Brush cut sides with melted butter or olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
  3. Roast squash for 25-30 minutes until tender. Remove from oven, let cool slightly, then scoop flesh into a bowl and mash roughly with a fork.
  4. While squash roasts, rinse wild rice. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  5. In a skillet or the same saucepan, melt 1 tablespoon butter over medium heat. Sauté diced onion for 5 minutes until soft. Add garlic, thyme, and sage, cooking for 1 minute until fragrant.
  6. In a large mixing bowl, combine cooked wild rice, roasted squash, sautéed onion mixture, maple syrup, remaining 1 tablespoon butter, cranberries (if using), and toasted nuts. Stir to coat evenly and adjust seasoning.
  7. Transfer mixture to a 9×13 inch baking dish. Bake at 350°F (175°C) for 20-25 minutes until top is lightly golden and edges are bubbling.
  8. Let the bake rest for 10 minutes before serving.

Notes

Wild rice expands significantly, so 1 cup dry yields about 3-4 cups cooked. If wild rice is unavailable, a mix of brown rice and farro can be used. For a dairy-free option, substitute butter with olive oil or plant-based butter. Toasting nuts beforehand enhances their flavor. The dish can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: honeynut squash, wild rice bake, fall dinner, gluten-free recipe, vegetarian main course, maple glazed squash, cozy dinner, healthy casserole

Find it online: https://shimmersnack.com/cozy-honeynut-squash-and-wild-rice-bake-5-step-dinner/