I’ll start by saying my husband was not crazy about this one, he is my ultimate taste tester and you’ve got to appreciate his honesty:)  Too many flavors going on he said.  I could see that, but I liked it so here it is anyway.  He wasn’t a fan of the feta cheese, that’s my Wisconsin roots, so I suggest it be “optional.”  I ended up eating it for lunch all week, very hearty and filling and to me, it was yummy.

Squash Wild Rice

Recipe: Roasted Squash with Wild Rice Salad


  • 1 butternut squash, seeded, quartered, buttered, salt and peppered
  • 1 c wild rice, rinsed
  • 1/2 small onion, diced
  • 1 carrot, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 T parsley, chopped
  • juice from half a lemon
  • 1 T olive oil
  • salt and pepper to taste
  • 1/4 c pomegranate seeds (optional)
  • 1/4 c golden raisins
  • feta cheese crumbles for garnish (optional)


  1. Roast squash at 375 for about an hour or until tender.
  2. Meanwhile, cook rice and prepare all other ingredients.
  3. Add rice to 4 cups of boiling water, reduce the heat, cover and simmer about 30 minutes.
  4. Add the onion, carrot, celery and garlic to the pot of rice and continue cooking another 30 minutes or until rice is done, drain any excess water.
  5. In a large bowl, whisk parsley, lemon juice and oil to make a simple vinaigrette, add rice mixture and all other ingredients, combine well. Season with salt and pepper if needed.
  6. Serve over roasted squash and top with feta cheese

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

Microformatting by hRecipe.

Roasted Squash with Wild Rice