Wild Rice & Butternut Squash Skillet

Pamela Gelsomini, Wrentham, MA
2022 wild rice recipe contest finalist

    1 large onion, chopped
    8 cloves garlic, minced
    4 oz pancetta, diced
    1 tbsp canola oil
    4 oz shiitake mushrooms, stems discarded and caps sliced
    1 lb butternut squash, cut in ½" cubes
    ½ tsp ground turmeric
    1½ tsp each: salt and ground black pepper
    ½ cup dried cranberries
    3 cups cooked wild rice
    2 tbsp chopped fresh parsley, garnish

In large skillet, sauté onion, garlic, and pancetta in oil, 4 minutes. Add mushrooms, squash, and turmeric; stir often until squash is tender. Stir in remaining ingredients; heat through. Garnish.

For entree: add 1½ lbs pork loin chops, cooked and cubed (6-8 servings).

12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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