One-Pot Butternut Squash Pilaf Recipe by Tasty

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Inspired by marthastewart.com

Ingredients

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

Preparation

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!

Tips

jasminele

If you are not completely sure what arborio rice is, macaroni is a great substitute. Simply add it in after the vegetable broth and let the pot boil. :)
1 month ago Helpful (2)
MarcusandJamila Brooks

I substituted the dry white wine with a white wine vinegar.... I would suggest using less than the recipe calls for if you are using a vinegar based substitute. Other than that the recipe was very delicious.
1 month ago Helpful (1)
Shelby Bourgault

I left out the onion entirely and it was still great
1 month ago Helpful (0)
Rachel Mynczywor

Great for weekly meal prep!
1 month ago Helpful (0)

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