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One-Pot Butternut Squash Pilaf

This comforting one-pot meal is made with tender butternut squash, fluffy rice, and aromatic spices. The dish is simple to prepare and is a satisfying and flavorful vegan option for any meal of the day.

Tasty Team
91% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

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

Nutrition Info

  • Calories 379
  • Fat 7g
  • Carbs 70g
  • Fiber 19g
  • Sugar 9g
  • Protein 8g

Estimated values based on one serving size.


  1. To prep the squash, cut off both ends and poke 10-15 times with a fork. Microwave on high power for 3-4 minutes.
  2. Peel the skin off of the squash. It should come off easily! Once peeled, cut into 1-inch (2-cm) cubes.
  3. Preheat oven to 375°F (190°C).
  4. In a large Dutch oven or oven-safe pot, heat the onion over medium heat. Add the onion and sauté for 3-4 minutes, or until semi-translucent. Add the garlic and sauté for 2 more minutes, until starting to soften. Add the thyme and cook for 2 minutes, until fragrant.
  5. Add the arborio rice and sauté until lightly toasted, then stir in the salt, pepper and white wine.
  6. Stir in the butternut squash and and vegetable broth and bring to a boil.
  7. Cover the pot and transfer to the oven. Bake for 15-20 minutes, until the liquid is absorbed.
  8. Garnish with parsley and serve immediately
  9. Enjoy!
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