Butternut Squash Wild Rice Pilaf

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
liquid	0%	259%
fat	19%	15%
protein add	68%	0%
vegetables and beans	119%	16%
aromatics	48%	43%
salt	1%	2%
acid	3%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

420 g	3 cups cubed butternut squash
240 g	1-1/2 cups chopped red onion
20 g	1 tablespoon maple syrup
41 g	3 tablespoons olive oil (divided)
	Salt and pepper
2 g	1 teaspoon dried parsley
0 g	1/4 teaspoon dried thyme
340 g	1 (12-ounce) package smoked chicken sausage
499 g	2 (8.8-ounce) packages wild rice pilaf
176 g	2 cups halved Brussels sprouts
36 g	1/3 cup coarsely chopped pecans
	1/3 cup dried sweetened cranberries
	Toppings as desired (see note 2)
90 g	1 clementine orange (1-1/2 tablespoons juice or orange juice)
15 g	1 tablespoon white wine vinegar
4 g	1 teaspoon Dijon-style mustard
10 g	1/2 tablespoon maple syrup
54 g	1/4 cup olive oil
6 g	1 teaspoon salt
1 g	1/2 teaspoon pepper

Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is rediculously good! I made a it for last Thanksgiving’s dinner, and saved a third, (there were only 5 adults) to make Thanksgiving soup! With shredded Turkey breast meat and stock and broth, juice of another orange as well as half a lemon, green beans, ” — a cook, 5.0★

“I used honeynut squash in lieu of butternut. If using again, I'd start the onions, then stir in the squash, sprouts and sausage together, as the squash was slightly overcooked, and the brussel sprouts were slightly lacking in flavor. I also like the sausage a ” — a cook, 5.0★