Butternut Squash and Brown Rice Pilaf Recipe

Name: Butternut Squash and Brown Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds butternut squash peeled, halved and seeded; 2 1/2 tablespoons olive oil or other vegetable oil; 1 large red onion minced; 2 cloves garlic or to your own taste, minced; 2 tablespoons water; 1 1/2 tablespoon tomato paste; 1 cup brown rice instand or pre-cooked; 14 ounces stock 1 can, vegetable or any other broth, or use about 1 3/4 cups of water; 1/2 cup white wine; 1/2 cup fennel fronds chopped, from the top of the fennel; 2 tablespoons oregano freshly chopped; 3/4 teaspoon salt or to taste; 1 pinch cinnamon ground; 1 x black pepper freshly ground, to taste

Servings: persons

2 pounds butternut squash peeled, halved and seeded
2 1/2 tablespoons olive oil or other vegetable oil
1 large red onion minced
2 cloves garlic or to your own taste, minced
2 tablespoons water
1 1/2 tablespoon tomato paste
1 cup brown rice instand or pre-cooked
14 ounces stock 1 can, vegetable or any other broth, or use about 1 3/4 cups of water
1/2 cup white wine
1/2 cup fennel fronds chopped, from the top of the fennel
2 tablespoons oregano freshly chopped
3/4 teaspoon salt or to taste
1 pinch cinnamon ground
1 x black pepper freshly ground, to taste

1
Grate the squash through the large holes of a box grater.
2
Heat oil in a large nonstick skillet over medium-low heat.
3
Stir in onion, garlic and cook, until soft and lightly colored, about 11 minutes.
4
Mix together 2 tablespoons of water and tomato paste in a small bowl and stir into the pan.
5
Stir in rice until well mixed.
6
Stir in the squash and cook until the volume has been reduced enough to cover the pan.
7
Increase the heat to medium high, pour in broth or water and wine, cover and bring to a boil.
8
Reduce the heat to medium-low and cook, covered, stirring twice, until the rice has absorbed most of the liquid and the squash is tender, about 30 minutes.
9
Stir in fennel fronds, oregano, salt, cinnamon and pepper, gently mix until well combined.
10
Remove from the heat and allow to stand, covered, for 5 to 8 minutes.
11
Serve warm.

1984

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds butternut squash peeled, halved and seeded, 2 1/2 tablespoons olive oil or other vegetable oil, 1 large red onion minced, 2 cloves garlic or to your own taste, minced, and more.

Yes, Butternut Squash and Brown Rice Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Brown Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions