BUTTERNUT SQUASH PILAF
This pilaf makes for an interesting side dish during the holidays, or even a weeknight meatless main.
Provided by Megan
Categories Side Dishes
Time 55m
Number Of Ingredients 12
Steps:
- Peel and seed the butternut squash. Grate half of the squash using a box grater. Cut the other half of the squash into small cubes.
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic and cook 10 minutes, until soft and lightly browned.
- Combine water and tomato paste and stir into the pan. Add rice and stir to coat.
- Add the squash and stir until it has reduced enough to cover the pan.
- Increase the heat to medium-high, pour in 2 cups broth, and bring to a boil.
- Reduce the heat to medium-low, cover, and cook stirring occassionally, until the rice has absorbed most of the liquid and the squash and rice are tender. Depending on the rice used, this should take 25 to 30 minutes. Add more broth if needed to prevent sticking and ensure rice is cooked.
- Stir in herbs, salt, and pepper. Remove from the heat and let stand, covered, for 5 minutes before serving.
Nutrition Facts : Calories 102 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 768 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUTTERNUT SQUASH PILAF
Provided by Food Network
Categories side-dish
Time 1h
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 14
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.
BUTTERNUT SQUASH PILAF
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
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
ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY
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
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
BUTTERNUT SQUASH WITH WHOLE GRAINS
Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth., Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.
Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
- Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
- Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
- Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
- Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.
BARLEY-BUTTERNUT SQUASH PILAF
This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing.
Provided by Marz7215
Categories < 60 Mins
Time 55m
Yield 1 pilaf dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
- Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.
WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES
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
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.)
More about "butternut squash pilaf recipes"
BUTTERNUT SQUASH PILAF RECIPE | EATINGWELL
From eatingwell.com
3.5/5 (5)Total Time 1 hrCategory Healthy Squash RecipesCalories 151 per serving
- 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.
WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS …
From onegreenplanet.org
BUTTERNUT SQUASH RICE PILAF | FOODTALK
From foodtalkdaily.com
BUTTERNUT SQUASH AND PEARL BARLEY PILAF RECIPE
From recipeland.com
BUTTERNUT SQUASH PILAF | RECIPE | PILAF RECIPES, MEDITERRANEAN …
From pinterest.ca
BUTTERNUT SQUASH PILAF | STANFORD HEALTH CARE
From stanfordhealthcare.org
AUTUMN RICE PILAF WITH BUTTERNUT SQUASH - JAMIE GELLER
From jamiegeller.com
BUTTERNUT SQUASH PILAF RECIPE
From crecipe.com
BUTTERNUT SQUASH PILAF WITH CUMIN, CARDAMOM, CLOVES
From veganricha.com
BUTTERNUT SQUASH, CRANBERRY AND WILD RICE PILAF
From acommunaltable.com
BRUSSELS SPROUTS & BUTTERNUT SQUASH RICE PILAF - PALEOMG
From paleomg.com
ONE-PAN PILAF WITH SQUASH, APRICOTS AND ALMONDS RECIPE
From bbc.co.uk
TASTY VEGETARIAN - ONE-POT BUTTERNUT SQUASH PILAF | FACEBOOK
From facebook.com
SQUASH AND QUINOA PILAF | CANADIAN LIVING
From canadianliving.com
BUTTERNUT SQUASH AND QUINOA PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
ALLPLANTS | BLOG: BUTTERNUT SQUASH PILAF
From allplants.com
WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED …
From bonappetit.com
BUTTERNUT SQUASH AND WILD RICE PILAF - THE HEALTHY MAVEN
From thehealthymaven.com
ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY
From pinterest.com
BUTTERNUT AND BARLEY PILAF RECIPE - WEBMD
From webmd.com
WILD RICE PILAF WITH ROASTED BUTTERNUT SQUASH - STARSEED KITCHEN
From starseedkitchen.com
BUTTERNUT SQUASH PILAF - WEBMD
From webmd.com
BUTTERNUT & BARLEY PILAF RECIPE | EATINGWELL
From eatingwell.com
WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH RECIPE
From sidechef.com
BUTTERNUT SQUASH AND BROWN RICE PILAF RECIPE
From recipeland.com
BUTTERNUT SQUASH PILAF - BIGOVEN.COM
From bigoven.com
BUTTERNUT SQUASH STUFFED MUSHROOMS - THERESCIPES.INFO
From therecipes.info
MUSHROOM AND WILD RICE PILAF - BOWL OF DELICIOUS
From bowlofdelicious.com
ROASTED SQUASH AND CHICKPEA PILAF RECIPE - TESCO REAL FOOD
From realfood.tesco.com
WILD RICE PILAF | KITCHN
From thekitchn.com
BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS
From immigrantstable.com
BUTTERNUT SQUASH QUINOA PILAF - 2 COOKIN MAMAS
From 2cookinmamas.com
WILD RICE PILAF RECIPE WITH BUTTERNUT SQUASH, PECANS & WARM FALL …
From godairyfree.org
BUTTERNUT SQUASH-PARMESAN RICE PILAF RECIPE LIST - SALEWHALE.CA
From salewhale.ca
WILD RICE PILAF WITH BUTTERNUT SQUASH • ONE LOVELY LIFE
From onelovelylife.com
ONE POT HARISSA CHICKEN AND BUTTERNUT SQUASH PILAF
From easypeasyfoodie.com
RECIPES WITH BUTTERNUT SQUASH - 5 HEALTHY RECIPES - CLEAN CUISINE
From cleancuisine.com
ROASTED BUTTERNUT SQUASH AND ISRAELI COUSCOUS PILAF
From gooddinnermom.com
BUTTERNUT SQUASH PILAF – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love