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I made this tonight and oh my gosh I love it. I added a little extra cheese and it’s SO GOOD. I also sprinkled on a handful of sunflower seeds. I recommend this to anyone who loves veggies and fall and yummy healthy yet light dinners! Thank you!
Sabrina
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.
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
- in a hurry
- using up leftover wild rice
- 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.
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.
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Harvest Wild Rice Skillet
- Total Time: 35 minutes
- Yield: 4 1x
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
- 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
- Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
- 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.
- 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
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!
hahaha. you made my morning. 🙂 Thanks!
That looks so delicious. Love the pop of color from the squash. Yum!
This looks so delicious!
OK, this looks WONDERFUL… but, I can’t happen to notice the adorable dress you’re wearing! Very chic cook! 🙂
This looks incredible!! I love squash and have actually been looking for a recipe to pair it with wild rice. Perfect!
So my kind of meal! Squash and rice! YUMMY!! Oh and who could not like squash? It is may favorite!
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.
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!
I mean, who ARE these people who don’t like squash?!! Ridic. Enjoy MT, I hear it is gorgeous!
It’s insanely perfect. I am ready to move here.
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
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.
Yes, I love squash! And when the weather gets cold, butternut squash is all I ever want. This looks delicious and so easy — double win.
*sheepishly raises hand* I’m one of those people who was never a huge fan of squash. BUT this recipe sounds yummy, and I am willing to try it. Now let’s see if I can get my fiancé on board 🙂
I’m with you. I’m usually more of a fan of pureed squash as well. I have lots of squash right now, so i’ll give this a try! 🙂 Thanks!
http://liveitinerantly.com
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!
The people who don’t like squash are the ones who haven’t tried it or haven’t tried it in the right way. This recipe is the perfect way to experience squash!
Sounds totally yummy! We would really enjoy this “skillet”! 🙂
This looks really amazing! Wow, yummy!
Love Katie
I just recently tried one of Jamie Olivers 15min meals! please check it out! https://whatskatieupto.com/
Yummy! I am totally digging squash this fall more than any other, and I think following your blog has something to do with that 🙂
I feel proud. 😉
Wow that looks amazing! Wonderful flavors 🙂
Happy Blogging!
Happy Valley Chow
Wil rice is such a MN food and I have such fond memories of it. Love that you also put apple in this!
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 😉
Thanks Heather!
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.
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! 🙂
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.
I need more skillet meals in my life. Loving this!
That looks wonderfully hearty, healthy and satisfying! Squash rocks in any way, shape or form 🙂
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.
Roasted! YES. Thanks Stephanie!