Butternut Squash Herb Rice Pilaf

Name: Butternut Squash Herb Rice Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 tbsp olive oil; 1 medium butternut squash; 1 tsp onion powder; 1 tsp salt; 1 tsp pepper; ½ tsp cumin; 4-6 stalks fresh thyme; 2 bags Success Boil-in-Bag Basmati Rice; 4 cups vegetable broth; 4-6 fresh sage leaves; 3-4 stalks rosemary; ½ cup shaved Parmesan cheese; 2 tbsp diced chives

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5.0

186 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
314 kcal
Course
Side Dish

Butternut Squash Herb Rice Pilaf

Ava Cruz

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Butternut Squash Herb Rice Pilaf is a delectable and nutritious dish that features seasonal butternut squash sautéed with aromatic herbs and spices making a delicious fall dish. Its vibrant orange hue and subtly sweet, nutty flavor make it a delightful addition to both vegetarian and meat-based meals.

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Ingredients

Servings

1 tbsp olive oil
1 medium butternut squash ~4-5 cups diced
1 tsp onion powder
1 tsp salt
1 tsp pepper
½ tsp cumin
4-6 stalks fresh thyme de-stemmed
2 bags Success Boil-in-Bag Basmati Rice ~2 cups uncooked rice
4 cups vegetable broth
4-6 fresh sage leaves
3-4 stalks rosemary
½ cup shaved Parmesan cheese
2 tbsp diced chives

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Instructions

Preheat the oven to 350°F. Slice the whole squash in half lengthwise, scoop out the seeds, then dice into cubes.
Coat the butternut squash with oil, onion powder, salt, pepper, cumin and half of the fresh thyme. Toss together in a bowl and spread onto a baking sheet.
Roast for 25-30 minutes or until squash is fork tender. You may need a longer cooking time if you have large squash pieces.
While the squash bakes, heat a sauce pan with water and vegetable broth. Add in stalks of rosemary and sage. Add the rice and cook according to package directions.
Remove the rice from the bag and add butter and cheese. Stir until well combined and the butter and cheese are melted by the warm rice.
Add fresh chives, remaining thyme and roasted butternut squash over top of the rice mixture. Stir until mixed and enjoy!

Equipments used:

Notes

If you’re using regular rice (not Boil-in-Bag), still cook raw rice (2 cups of rice) in the broth with the sage and rosemary, then discard the stalks once cooking is complete. This adds so much flavor! As a rule of thumb, use 1.5 cups of liquid for every one cup of dry rice.
Store in an airtight container for up to 5 days.

Nutrition Information

Show Details

Serving 1serving Calories 314kcal (16%) Carbohydrates 54g (18%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 5mg (2%) Sodium 548mg (23%) Potassium 1469mg (42%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 314 kcal

% Daily Value*

Serving	1serving
Calories	314kcal	16%
Carbohydrates	54g	18%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	5mg	2%
Sodium	548mg	23%
Potassium	1469mg	31%
Fiber	4g	16%
Sugar	11g	22%