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Butternut Squash Pilaf Recipe

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Butternut Squash Pilaf Recipe

Prep Time: Cook Time:


  • Butternut squash, raw | 2.00 cup, cubes
  • Olive oil | 3.00 tablespoon
  • Onions raw | 1.00 large
  • Garlic, raw | 1.00 Tbsp
  • Drinking tap water | 1.00 fl oz
  • Tomato paste, canned without salt | 1.00 tbsp
  • Brown rice, medium grain, cooked | 1.00 cup
  • White wine | 4.00 fl oz
  • Fennel, bulb, raw | 0.50 cup, sliced
  • Spices, oregano, dried | 6.00 tsp, leaves
  • Salt | 1.00 tsp
  • Spices, cinnamon, ground | 0.25 tsp
  • Spices, pepper, black | 1.00 dash
  • Vegetable broth | 1.75 cup
Nutrition Facts (Per Serving)

Calories per serving: 118.61 mg

Fat per serving: 5.57 g

Saturated fat per serving: 0.79 g

Protein per serving: 1.44 g

Sodium per serving: 498.75 mg

Cholesterol per serving: 0.00 g


  1. Grate the squash (peeled, halved and seeded) through the large holes of a box grater.
  2. Heat oil in a large cast-iron or nonstick skillet over medium-low heat.
  3. Add chopped onion and minced garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes.
  4. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan.
  5. Add cooked brown rice and stir to coat.
  6. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
  7. Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil.
  8. 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.
  9. Add chopped fennel fronds, fresh chopped oregano, salt, cinnamon and pepper; gently stir to combine. (Adjust seasoning according to taste)
  10. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

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