Butternut Squash Herb Rice Pilaf
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
314 kcal
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Course
Side Dish
Butternut Squash Herb Rice Pilaf
Description
Butternut Squash Herb Rice Pilaf starts with cubed butternut squash tossed in olive oil, onion powder, salt, black pepper, cumin, and fresh thyme, then roasted until fork tender with soft edges. Meanwhile, basmati rice is cooked in vegetable broth infused with fresh rosemary and sage stalks, which are removed after cooking to impart a subtle herbal aroma.
Once cooked, the rice is combined with butter and shaved Parmesan cheese, which melt into the grains to create a creamy texture and savory depth. Chopped fresh chives and the roasted squash are folded into the pilaf, contributing brightness and a tender, slightly sweet contrast.
This pilaf serves well as a flavorful accompaniment to roasted meats or vegetables and adds seasonal appeal to any meal. The combination of warm spices, fresh herbs, and rich cheese makes it distinctive and comforting.
For those using regular rice instead of boil-in-bag, the herbs should be cooked with the rice and removed afterward. The pilaf stores well in an airtight container for up to five days and retains its flavor and texture when reheated gently.
Ingredients
- 1 tbsp olive oil
- 1 butternut squash ~4-5 cups diced, medium
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cumin
- 4-6 talks thyme de-stemmed, fresh
- 2 bags basmati rice ~2 cups uncooked rice, Success brand, boil-in-bag
- 4 cups vegetable broth
- 4-6 sage fresh leaves
- 3-4 talks rosemary
- ½ cup Parmesan Cheese shaved
- 2 tbsp chives diced
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!
Notes
- If using regular rice, cook raw rice in broth with rosemary and sage stalks, then remove stalks before serving.
- Use 1.5 cups liquid per 1 cup dry rice as a general guideline if not using boil-in-bag rice.
- Store leftover pilaf in an airtight container for up to 5 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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