Japanese Mushroom Chestnut Butternut Squash Pilaf Recipes

BUTTERNUT SQUASH PILAF

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.

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY

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!

BUTTERNUT SQUASH PILAF

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.

JAPANESE MUSHROOM, CHESTNUT & BUTTERNUT SQUASH PILAF

Steps:

• Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
• Sprinkle with sesame seeds before serving.

BUTTERNUT SQUASH PILAF

Steps:

• Preheat the oven to 200°C
• Saute the onion in only 50g of the butter/margarine for about 5 mins until it's softened. Add the rice, chilli, cloves and sultanas and stir. Add the water, bring to the boil. Reduce the heat, and simmer for about 15 mins until the water is absorbed. Add a little more water if necessary, but make sure it is all absorbed. Season with salt and pepper to taste.
• Steam the squash, which will take about 5 mins until it's tender. Butter a large ovenproof dish and sprinkle the base with 1 tablespoon of the sugar. Mix the remaining sugar with the spices. Melt the remaining butter or margarine.
• Arrange half the squash pieces in the dish, sprinkle with half the spice mixture and half the remaining butter/margarine. Spoon the rice on top in one layer. Then repeat the layer of squash, spice and butter/margarine. Press down firmly so the surface is flat.
• Bake in the oven at 200C for 20-30 mins until lightly caramelised on top.
• Serve with green vegetables and possibly some Moroccan breads -- .

SQUASH STEAKS WITH CHESTNUT & CAVOLO NERO PILAF

Steps:

• Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.
• Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.
• Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

JEWELLED SQUASH, CHESTNUT & MUSHROOM WREATH

Steps:

• First, make the topping. Combine the dried fruit and orange juice in a pan, and heat gently over a low heat for 5-10 mins until all the juice has been absorbed and the fruit is plump. Set aside and leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil in a roasting tin. Season and roast for 25-30 mins until soft, stirring after 20 mins to prevent the squash from burning.
• Meanwhile, oil a 24cm bundt or savarin tin. Line the base with baking parchment - this is easier if you cut out smaller rectangular pieces of parchment and overlap them in the base. Heat another 1 tbsp oil in a frying pan over a low heat and cook the onions until tender, about 8 mins. Add the mushrooms, season and cook for another 5-8 mins, or until the mushrooms are soft and any liquid they've released has evaporated. Remove from the heat and leave to cool slightly. Mix the flaxseed with 8 tbsp hot water, and leave until the mixture is gel-like.
• Rub a little oil over the whole sage leaves and arrange in the base of the tin. Press the fruit topping over the leaves so the base is fully covered.
• Combine the roasted squash, cooled onion and mushroom mixture, flaxseed, nutmeg, breadcrumbs, chopped sage leaves, rosemary, lentils and chestnuts. Season well, then pack into the tin over the fruit. Cover with foil. The unbaked wreath will keep, covered in the fridge, for two days.
• With the oven still at 200C/180C fan/gas 6, bake the wreath for 45 mins, then remove the foil and bake for another 15 mins. Leave to cool in the tin for a few minutes, then run a cutlery knife around the inner and outer edge to loosen it. Place a plate over the tin, invert, then lift off the tin. Remove the baking parchment and serve.

SQUASH, MUSHROOM & GORGONZOLA PILAF

Steps:

• Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender - check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
• Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.