Butternut Squash Parmesan Rice Pilaf Recipes

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BUTTERNUT SQUASH PILAF



Butternut squash pilaf image

This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Provided by Miriam Nice

Categories     Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 11

1 tbsp vegetable oil
1 onion , chopped
1 tbsp tagine spice blend (we used Bart Baharat)
350g pack ready-diced butternut squash
225g basmati rice
2.5cm/1in piece root ginger , peeled and finely grated
1 garlic clove , crushed
100g fruit & nut mix
600ml vegetable stock
1 tbsp ready-made crispy onions
chopped parsley , to serve (optional)

Steps:

  • Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
  • Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

BUTTERNUT SQUASH-PARMESAN RICE PILAF



Butternut Squash-Parmesan Rice Pilaf image

Made with fork-tender cubes of butternut squash, grated Parmesan and fresh thyme, this rice pilaf is a side dish that may well upstage your main!

Provided by My Food and Family

Categories     Rice

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

2 Tbsp. KRAFT Tuscan House Italian Dressing
1 small onion, finely chopped
3/4 cup Arborio rice, uncooked
2 cups fat-free reduced-sodium vegetable broth
2 cups cubed butternut squash (1 inch)
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. butter
2 tsp. finely chopped fresh thyme

Steps:

  • Heat dressing in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add rice; cook and stir 1 min.
  • Add broth and squash; stir. Bring to boil; simmer on medium-low heat 25 min. or until squash is tender and most the liquid is absorbed, stirring occasionally.
  • Stir in cheese and butter. Cover; remove from heat. Let stand 5 min. Stir in thyme.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BUTTERNUT SQUASH PILAF



Butternut Squash Pilaf image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings, about 3/4 cup each

Number Of Ingredients 14

2 pounds butternut squash, peeled, halved and seeded
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, minced
2 tablespoons water
1 tablespoon tomato paste
1 cup instant or parboiled brown rice
1 3/4 cups water or 1 14-ounce can vegetable broth
1/2 cup white wine
1/2 cup chopped fennel fronds (see Ingredient Note)
2 tablespoons chopped fresh oregano
1 teaspoon salt
Pinch of cinnamon
Freshly ground pepper to taste

Steps:

  • Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
  • Grate the squash through the large holes of a box grater.
  • Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
  • Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
  • Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

PARMESAN RICE PILAF



Parmesan Rice Pilaf image

MY Mom found this recipe in a local newspaper years ago and it has been one of our favorite side dishes for a long time. The original recipe was a little bland, so I have doctored it up a little. Sometimes I make more than I need for one meal so I can have leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 small onion, chopped
2 tablespoons plus 1-1/2 teaspoons butter
1 cup uncooked instant rice
1 cup water
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Fresh marjoram sprig and shaved Parmesan cheese, optional

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

Nutrition Facts : Calories 285 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 185mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

PARMESAN-BUTTERNUT SQUASH GRATIN



Parmesan-Butternut Squash Gratin image

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
  • In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
  • In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
  • Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  • Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING



Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups butternut squash, peeled and cut into 1/2 inch cubes
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY



One-Pot Butternut Squash Pilaf Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 ½ cups arborio rice
1 teaspoon salt
pepper, to taste
½ cup dry white wine
4 cups butternut squash, cubed
4 cups vegetable broth
fresh parsley, chopped, to serve

Steps:

  • To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
  • Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
  • Preheat oven to 375°F (190°C).
  • In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
  • Add the thyme and cook for 2 minutes, until fragrant.
  • Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
  • Stir in butternut squash and and vegetable broth and bring to a boil.
  • Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
  • Garnish with parsley and serve immediately
  • Enjoy!

Nutrition Facts : Calories 1143 calories, Carbohydrate 116 grams, Fat 68 grams, Fiber 6 grams, Protein 5 grams, Sugar 21 grams

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES



Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

Categories     Rice     Vegetable     Side     Sauté     Christmas     Thanksgiving     Low Fat     Vegetarian     High Fiber     Cranberry     Butternut Squash     Fall     Healthy     Vegan     Christmas Eve     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

PARMESAN BUTTERNUT SQUASH



Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

SQUASH AND RED PEPPER PILAF



Squash and Red Pepper Pilaf image

Provided by Ruth Cousineau

Categories     Side     Picnic     Vegetarian     Quick & Easy     Dinner     Bell Pepper     Squash     Butternut Squash     Healthy     Vegan     Potluck     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 1/2 cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
1/4 cup extra-virgin olive oil
1 cup long-grain white rice
2 cups water
1/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Steps:

  • Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
  • Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.

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From carveyourcraving.com


WILD RICE AND BUTTERNUT SQUASH BAKE RECIPE | REAL SIMPLE
Cook over medium, stirring occasionally, until cream just begins to bubble around sides. Remove from heat and let stand for 15 minutes. Discard rosemary sprig. Step 4. Add squash mixture, ¼ cup cheese, and remaining ¼ teaspoon salt to rice in bowl. Toss to combine; transfer to a lightly greased 2-quart baking dish. Step 5.
From realsimple.com


EASY, CREAMY BAKED BUTTERNUT SQUASH RISOTTO WITH PINE NUTS
Step 1: First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes. Step 2: Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper. Step 3: Stir in your uncooked squash. Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes.
From carlsbadcravings.com


WILD RICE PILAF | KITCHN
2019-05-01 Wild Rice Pilaf with Squash, Pecans, and Cranberries. Print Recipe. Wild rice studded with butternut squash, pecans, and dried cranberries, which can be enjoyed warm or cold. Yield Serves 8 to 10. Prep time 15 minutes. Cook time 50 minutes to …
From thekitchn.com


WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH RECIPE
Step 4. In a nonstick shallow pan over medium-high heat, add Olive Oil (1 Tbsp) . Once hot, add remaining Garlic (2 cloves) and Yellow Onion (1/2) . Cook for about 2 minutes. Step 5. Add Butternut Squash (2 cups) and fry for about 5 minutes. Step 6. Add Brown Mushrooms (2 3/4 cups) , cook for about 4 more minutes or until the mushrooms are tender.
From sidechef.com


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