Roasted Butternut Squash and Wild Rice Medley
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Roasted Butternut Squash and Wild Rice Medley

Roasted Butternut Squash and Wild Rice Medley

with Pomegranate Seeds, Feta and Almonds

This gorgeous and enticing wild rice side dish is just what you need to accompany the rest of your holiday spread! It's packed with colours and flavour, featuring hearty wild rice, sweet roasted butternut squash, ruby-red pomegranate seeds, crunchy almonds and salty feta. And we couldn't leave out tasty mushrooms and leeks!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

14 g

Parsley and Thyme

1 unit

Vegetable Broth Concentrate

½ cup

Wild Rice Medley

3 tbsp

Unsalted Butter

(Contains Milk)

2 tsp

Garlic Salt

340 g

Butternut Squash, cubes

28 g

Almonds, sliced

(Contains Almonds)

227 g


113 g

Leek, sliced

½ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Red Mango

Not included in your delivery

0.38 tsp


¼ tsp


3 tbsp



Nutrition Values

Calories300 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate30 g
Sugar8 g
Dietary Fiber4 g
Protein6 g
Cholesterol20 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Aluminum Foil


Cook wild rice medley

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 3 thyme sprigs, broth concentrate, wild rice medley, 1 tbsp butter, 1 cup water and half the garlic salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 24-28 min. Remove the pot from heat. Set aside, still covered.

Roast squash

Meanwhile, strip 1 tbsp thyme leaves from stems, then finely chop. Add squash, chopped thyme and 1 tbsp oil to an unlined baking sheet. Season with pepper and 1/4 tsp salt, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 22-25 min.

Toast almonds and prep

Meanwhile, add almonds to another unlined baking sheet. Toast almonds in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer almonds to a plate. Meanwhile, thinly slice mushrooms. Finely chop parsley. Combine half the parsley, half the feta, 1/8 tsp salt and 2 tbsp oil in a small bowl. (TIP: Use extra virgin olive oil for best results!) (NOTE: This is your parsley-feta oil.)

Cook mushrooms and leeks

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp butter, then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until softened and golden, 3-4 min. Add leeks. Cook, stirring often, until tender, 3-4 min. Season with remaining garlic salt and pepper, to taste. Transfer mushrooms and leeks to a large bowl.

Combine veggies and wild rice

Add squash to the bowl with mushrooms and leeks. Carefully remove thyme sprigs from the pot with wild rice medley, then fluff rice with a fork. Transfer rice to the bowl with veggies. Drizzle parsley-feta oil over top, then stir to combine. Cover with foil and set aside until ready to serve. Increase the oven temperature to 475°F to cook striploin roast.

Finish and feast

Before serving, add pomegranate seeds and half the almonds to the bowl with rice and veggies, then stir to combine. Transfer squash and rice medley to a serving platter. Sprinkle remaining feta, remaining parsley and remaining almonds over top.