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One-Pot Butternut Squash Pilaf

from the video One-Pot Vegan Dinners ▶︎

by Rachel Gaewski

Inspired by


for 4 servings

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1 ½ cups (345 g) arborio rice
  • 1 teaspoon salt
  • pepper, to taste
  • ½ cup (120 mL) dry white wine
  • 4 cups (820 g) butternut squash, cubed
  • 4 cups (945 mL) vegetable broth
  • fresh parsley, chopped, to serve


  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
  4. 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.
  5. Add the thyme and cook for 2 minutes, until fragrant.
  6. Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
  7. Stir in butternut squash and and vegetable broth and bring to a boil.
  8. Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
  9. Garnish with parsley and serve immediately
  10. Enjoy!
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