Wild Rice with Butternut Squash and Leeks

  • Yield: Serves 8 -10 1x



  • 8 oz wild rice
  • 4 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
  • 3 cups finely chopped leeks (white part only)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, chopped
  • zest of one lemon
  • juice of 1/2 lemon
  • 1 tablespoon chopped fresh Italian parsley for garnish
  • olive oil
  • kosher salt


  1. Preheat oven to 350°F.
  2. Prepare wild rice according to the package directions. Once it’s cooked, spread on a rimmed baking sheet to cool and then transfer to a bowl.
  3. Lightly oil a rimmed baking sheet with olive oil.
  4. Spread squash cubes in single layer on prepared sheet and lightly sprinkle kosher salt.
  5. Roast the squash cubes just until tender and firm enough to hold their shape when mixed with the rice, about 10 minutes and then allow to cool.
  6. Heat a large skillet over high heat.
  7. Once hot reduce the heat to medium and add 2 tablespoons of butter to the skillet.
  8. Once melted add the leeks and sauté until leeks are tender, about 5-7 minutes.
  9. Add garlic. Sauté 1-2 minutes more or until fragrant.
  10. In a large bowl gently combine the rice, butternut squash, and leeks.
  11. Stir in the lemon zest and and lemon juice.
  12. Taste and adjust the seasoning with kosher salt.
  13. Drizzle lightly with olive oil.
  14. Garnish with chopped parsley.

White plate with a sage colored napkin lying the center tied twine and adorned with a single sage leaf. The plate is sitting on a wooden table with a fork, a glass, and a white bowl.

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