Squash & Wild Rice Recipe

Inspired by Rambling House Food & Gathering (Home of TaleSpinner Brewery)

Time1h 15m

Serves4

coconut milk & butternut broth, CHF autumn squashes, carrot, garlic & herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 cups butternut squash

1 cup wild rice

1 cup Carrot

3 cloves Garlic

1 can (400ml) Coconut milk

4 cups Vegetable broth

1 tbs fresh thyme

2 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Peel and dice the butternut squash and carrot. Mince the garlic.

Cook the Wild Rice

In a medium pot, cook the wild rice according to package instructions, usually about 45 minutes.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the butternut squash and carrot, and cook for about 5-7 minutes until slightly softened.

Add Broth and Coconut Milk

Pour in the vegetable broth and coconut milk. Bring to a simmer.

Combine and Season

Once the wild rice is cooked, add it to the pot with the vegetables. Stir in the fresh thyme, salt, and black pepper to taste.

Simmer and Serve

Let the mixture simmer for an additional 10-15 minutes until everything is heated through and flavors meld. Serve warm.