Autumn Black Rice and Acorn Squash Pilaff

Wild rice and squash together make a sophisticated Halloween-hued Autumn dish. The wild rice has a distinctive chewy texture and nutty flavour, which contrasts the tender and sweet squash. Best of all, it is super easy to make in bulk for a large party. Make it a hit this Thanksgiving, and happy long weekend everyone!

Autumn Black Rice and Acorn Squash Pilaff

  • Servings: 8
  • Print



  • 1 1/2 cups black rice
  • 3 1/2 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 shallots, diced
  • 1 tbsp olive oil


  • 1 acorn squash, peeled seeded and dicedIMG_0975
  • 2 tbsp cooking oil
  • 1 tsp salt and freshly ground pepper


  • 1 cup pecan pieces
  • 2 Tb. fresh parsley
  • Zest of 1 orange

Let’s go: IMG_0982

  1. Preheat oven to 450F. Toss the peel and diced squash in oil and spread over a foil-lined baking sheet. Roast for 15 minutes. Stir the squash and add the pecans over top. Roast another 10 minutes until tender.
  2. Heat oil in a large skillet over medium heat. Add shallots and garlic and cook until tender. Stir in broth and wild rice. Cover and simmer for 40 minutes until rice is done. IMG_0977
  3. Mix the squash and pecans with the wild rice pilaff, and stir in parsley and orange zest. Add more salt and pepper to taste.
  4. Serve warm.

Recipe adapted from A Spicy Perspective



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