icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open
Our recipes, your inbox. Sign up

Harvest Wild Rice Skillet

15 reviews / 4.7 average

Har-vest.

Meaning (in my world) produce of the fall that makes you feel warm, fuzzy, and cozy, like crispy juicy apples and delicate buttery squash. And that’s exactly what we have going on in this wild rice skillet, with some onions and butter (always, you guys. always.), a handful of grated Provolone, and a hearty scoop of chewy, nutty, Minnesota-native wild rice to bring it all home. Represent.

Apples, squash, sauteed onions, wild rice, and baby kale in a skillet with a wooden spoon.

Lately I’ve been hearing rumors that people don’t like squash.

If that’s true, then I am sharing this recipe in squash-loving vain. But I feel it deep down: some of you like squash too, right? I just feel it. Food vibes, people. Foooood vibes.

I am usually more of a pureed squash kinda person, like butternut squash soup, or butternut squash sauce for my mac and cheese, or kabocha squash creamified and currified as a base for lentils. But this time I gave my Blendtec a break. I decided to leave the squash in pieces this time because I recently found that sauteeing it with just the butter and the thyme is like something otherworldly. The flavors are unbeatable.

If you’re really lucky, you’ll get a little browning on the outside of the squash which is like winning the squash jackpot. On the particular day that I made this, I was

  1. in a hurry
  2. using up leftover wild rice
  3. finding a purpose for a random bag of frozen cubed squash

which is why I didn’t get lucky enough to have the nice browning on the squash. But if you use fresh squash, you will be that lucky and you’ll love it.

Woman holding a skillet with a wooden spoon.

So the idea here is it’s a skillet so it’s just all these good things jiving together in the pan and then scooped into a bowl and eaten with a fork. It’s not really a soup or a casserole or anything like that… just a skillet. I know you get me.

Oh hey. One more thing. Bjork and I are vacationing in Montana for the next ten days with our best friends (weeeeeeeeeeeo!) and I’m looking forward to sharing some of the journey on Instagram in case you like that sorta looking-at-other-peoples-vacation-pictures thing like I do.

Also, if you yourself live in Montana, it’s only a matter of time before we’ll be neighbors because I’m moving here ASAP. Love. It.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Harvest Wild Rice Skillet: a 30-minute vegetarian dinner featuring the best foods of fall. 230 calories. | pinchofyum.com

Harvest Wild Rice Skillet


Description

Apples, squash, sauteed onions, wild rice, and baby kale come together with melted cheese for a yummy Wild Rice Skillet. Perfect for fall!


Ingredients

Scale
  • 1 small onion, minced
  • 1 tablespoon butter
  • 2 cups peeled, cubed butternut squash
  • 1/4 teaspoon dried thyme (more to taste)
  • 2 cups cooked wild rice
  • 2 cups baby kale
  • 2 cups chopped (crispy juicy unpeeled) apples
  • 2 tablespoons cream, milk, or butter
  • 1/2 cup shredded Provolone cheese
  • salt to taste

Instructions

  1. Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
  2. Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk, or butter if the mixture needs a little moisture to help it all get groovy together.
  3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.

Notes

I used quick cooking wild rice that was prepared in the rice cooker the day before Here’s a post on how I peeled my kabocha squash in the Philippines – the same would apply for the butternut squash in this recipe. This would also be delish with a handful of toasted nuts. I am drooling as I type.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: American

Keywords: wild rice skillet, harvest skillet, fall skillet recipe

Recipe Card powered by Tasty Recipes logo

Leave a Reply

Your email address will not be published.

Recipe rating

83 Comments

  1. Pinch of Yum Logo

    Who is spreading ill will about squash? These are the people who don’t like hummus too right? Well, more squash and hummus for those of us who know what is good!

  2. Pinch of Yum Logo
    Halle Graham

    This looks incredible!! I love squash and have actually been looking for a recipe to pair it with wild rice. Perfect!






  3. Pinch of Yum Logo

    Hooray for wild rice season! Have you seen the new Food Network show Heartland Table? She’s in Minnesota and it looks amazing. I went last year when it was -10…yeah.

    1. Pinch of Yum Logo

      YES! And actually, she is the daughter of one of my co-workers! How funny, right?! I have yet to talk to my coworker about it (she’s retired now and is only in the building as a sub). My mom keeps telling me I need to watch the show and I keep reminding her we don’t have a TV. 🙂 But I did see her in the Food Network magazine and was really excited to see a wild rice casserole. Yay MN!

  4. Pinch of Yum Logo

    My husband is one of those squash haters (could have been a deal breaker)…..and I am a squash obsesser. This looks like it might be the perfect way to get him to eat my favorite fall veggie! Cover anything with cheese and it’s all good! Yummmm

    1. Pinch of Yum Logo
      Brenda

      This is soooo DELICIOUS and is easy to prepare. I used a bit more squash and one cup of provolone cheese. Thank you for sharing this recipe.






  5. Pinch of Yum Logo
    Ruthy @ Omeletta

    People who don’t like squash are not my kind of people.
    I love this skillet dish- it reminds me of my many “use up the leftovers!” dishes that turn out wonderfully, randomly delicious. And I love me some chewy yum wild rice!

  6. Pinch of Yum Logo

    The weather is JUST now starting to really change here and I cannot wait to make this skillet ‘o’ goodness. Have fun on your vacation girl! I can’t wait to follow along 😉

  7. Pinch of Yum Logo
    Debra Rose

    You can count me off the list of rumored squash haters – because I love squash. I do know that rumor is true though, because I know quite a few of those people who don’t like squash. Oh well, their loss I guess 🙂 The squash with the apple sounds like the perfect fall combo and of course add a little provolone cheese and wild rice and it sounds like a great skillet dish.

  8. Pinch of Yum Logo
    Lizabeth K

    You only dress nice when you’re cooking for photo shoots, right? Because my cooking “uniform” is sweats. Always. Even/especially slippers.

    I love squash and everything about this recipe. Can’t wait to make it! 🙂

    1. Pinch of Yum Logo

      Bahahaha – it was pure luck that I was wearing a real outfit. That’s one reason it’s good for me to be back teaching – I actually have to wear real clothes. I mean, come on, you came over this summer and saw what I was wearing at 10am. I cringe at the memory.

  9. Pinch of Yum Logo

    This looks awesome! Will be trying it soon. I love squash. Who ever has said they don’t like squash just hasn’t it in a decent recipe. I admit roasted is my favorite but really its so versatile, and there is like a million varieties. It can be the star like in puree/soup (currently have some of that in my freezer), or be among a nice cast of characters inside a nice fall stew with root veggies, or in finely diced and sauteed in a breakfast hash. Have a great trip! 🙂 Its so pretty up there.