Heat the oven to 400°F and line a large baking pan with parchment paper.
Peel the butternut squash, remove the seeds and chop into 1/2 inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until walnuts are golden and squash starts to show charred bits at the tips and edges.
While the veggies are roasting, cook rice. Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt and add the remaining tablespoon of oil.
Stir well and cook uncovered for 15 minutes or until liquid is absorbed. Allow it to chill until veggies are done.
Spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.
You can store it covered in your refrigerator for up to 2 days, just heat through when ready to serve.
Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
Since there are different brands of wild rice blends, be sure to cook according to your package instructions,veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice, and cover/simmer 10 more minutes or until tender but not overly cooked.
Add some freshly shaved brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just prior to reheating, which ensures that rice stays moist.