Step 1

To peel the butternut squash simply remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit and make it easier to peel and cut.

Step 2

Place the flat bottom surface of the squash on a cutting board. Carefully remove the skin with a knife or a good quality vegetable peeler.

Step 3

Cut the squash in half and scoop out the seeds from the bottom portion with a large spoon. Feel free to discard the seeds and membranes.

Step 4

Cut each half of the squash into rounds and then cut the rounds into chunks. It’s important that the chunks are relatively the same size to ensure even cooking.

Step 5

Once the butternut squash is cubed place it on a large baking sheet. Drizzle 2 Tbsp. olive oil over the squash and toss to coat.

Step 6

Sprinkle 1 tsp. each of garlic power, onion powder, and smoked paprika over the squash in addition to 1/2 tsp. each kosher salt and pepper. Toss until completely coated.

Step 7

Place the baking sheet in an oven that has been heated to 400 degrees Fahrenheit. Roast the squash for 25-28 minutes. The squash should be easily pierced with a fork or knife when done. Remove the baking sheet from the oven and set aside.

Step 8

To make the wild rice add 3 cups of water to a medium sauce pan. Bring the water to a boil. Once the water is boiling add 1 cup of wild rice.

Step 9

Reduce the heat to a simmer, cover, and cook for 55-60 minutes. Once the wild rice is finished cooking place it in a strainer to drain any excess water and allow it to cool. Alternately, you can make the wild rice in the Instant Pot. See this recipe for detailed instructions to make Instant Pot Wild Rice.

Step 10

Combine 1 Tbsp. Dijon mustard, 3 Tbsp. maple syrup, 1 Tbsp. olive oil, 4 tsp. red wine vinegar, and a pinch of kosher salt and pepper in a small bowl.

Step 11

Stir all of these ingredients until completely combined using a fork or small whisk.

Step 12

Place the cooked wild rice (yields 4 cups) and cooked butternut squash in a large bowl along with 3/4 cup dried cranberries and 3/4 cup sliced almonds.

Step 13

Pour half of the dressing over the ingredients, toss, and repeat with the second half of the dressing. Toss until completely coated.

Step 14

To Serve: Serve immediately or place in the fridge for a few hours if needed. Feel free to garnish with fresh herbs of choice (optional).