Gluten Free Butternut Squash Wild Rice Stuffing with Pears and Pecans

This crowd-pleasing dish feeds 6-10 people and can easily be a staple in your house throughout the fall and winter. Enjoy this wild rice stuffing for any of your holiday gatherings!


  • 3 tablespoons olive oil
  • 4 cups butternut squash, peeled and chopped
  • 4 cloves garlic
  • 1 teaspoon sea salt, or to taste
  • 1⁄4 teaspoon ground cinnamon
  • 2 teaspoons orange zest
  • 1 large yellow onion, finely chopped
  • 1 Bosc pear, peeled, cored and chopped, peeled, cored and chopped
  • 2 cups Private Selection™ Wild Rice
  • 1 teaspoon Dried Oregano
  • 1 cup dried cranberries
  • 4 cups water
  • 1 cup fresh parsley
  • 1 cup Raw Pecan Pieces


  • Place dry wild rice in a bowl and fill with water. Soak for 10 minutes.
  • Add the oil, onion and butternut squash to a large oven-safe pot or Dutch oven. Sauté over medium heat for 5 minutes, stirring occasionally.
  • Add the chopped pear, garlic, rice, sea salt, oregano and cinnamon and stir, then sauté 3 minutes.
  • Add the dried cranberries, water and orange zest, and bring to a full boil. Reduce heat to a simmer, cover, cook 40-50 minutes, until much of the water has been absorbed.
  • Preheat the oven to 350°F. Uncover the pot, place on the center rack of the oven and bake 10-20 minutes, until all of the water has been absorbed and top is crispy.
  • Remove from pot from the oven and stir in chopped pecans and fresh parsley. Taste the stuffing and add salt to taste.
  • Serve alongside your holiday entree or use as turkey stuffing.