Ingredients:

  • 1 cup (200 g) Wild Rice, rinsed
  • 3 cups (700 ml) Vegetable or Chicken Stock (Low-sodium preferred)
  • 1 Bay Leaf
  • 4 cups (Approx. 700 g) Butternut Squash, peeled & diced (1/2-inch)
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 3 tbsp (45 g) Unsalted Butter (or Olive Oil)
  • 1 medium (150 g) Yellow Onion, finely diced
  • 2 stalks (100 g) Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 1/2 cup (80 g) Dried Cranberries
  • 1/2 cup (60 g) Toasted Pecans, roughly chopped (Or walnuts)
  • 1 tsp Orange Zest, freshly grated
  • 1/2 cup (120 ml) Additional Stock (if needed, for moisture)

Instructions:

  1. Cook the Rice: Combine wild rice, stock, and bay leaf in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes, or until grains have 'bloomed' and are tender but still chewy. Drain any excess liquid immediately and discard the bay leaf.
  2. Roast the Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelised. Remove and set aside.
  3. Sauté the Base: Melt butter (or heat oil) in the saucepan used for the rice over medium heat. Add diced onion and celery. Sauté gently for 6–8 minutes until soft and translucent—avoid browning.
  4. Add Herbs and Garlic: Stir in the minced garlic, chopped sage, and thyme leaves. Cook for 1 minute until fragrant.
  5. Finish the Mixture: Remove the saucepan from the heat. Stir in the dried cranberries and orange zest.
  6. Combine Ingredients: In a large mixing bowl, gently combine the cooked wild rice, the roasted butternut squash, the sautéed aromatic mixture, and the chopped pecans. Taste and adjust seasoning (salt/pepper).
  7. Check Moisture: If the mixture seems dry, add a splash of the extra stock (up to 120 ml). The dressing should hold together without being overly wet.
  8. Bake (Optional): Transfer the dressing to the prepared 9x13 inch casserole dish. Bake uncovered for 15 minutes at 350°F (175°C) just to heat through and crisp the top slightly.
  9. Serve: Allow the dressing to sit for 5 minutes before serving. Garnish with a few extra toasted pecans or fresh sage leaves.