Butternut Squash And Cranberry Pilaf Recipe

Name: Butternut Squash And Cranberry Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 teaspoons Cumin; 1/4 teaspoons Cardamom; 1/4 teaspoons Cinnamon; 1/4 cups Freshly Squeezed Lemon Juice; 1/4 cups Freshly Squeezed Orange Juice; 1 Tablespoon Minced Fresh Ginger; 1 Tablespoon Honey; 1/4 cups Lemon Olive Oil Or Regular Olive Oil With Zest From One Lemon; FOR THE PILAF:; 1-1/2 cup Butternut Squash Cut Into 1/2 Inch Cubes; 3 Tablespoons Canola Oil, Divided; Salt And Pepper; 2 cups Chicken Or Vegetable Stock; 1 cup Wild Rice Mix; 1 Onion, Cut Into 1/2 Inch Dice; 1 cup Chopped Pecans; 1 cup Dried Cranberries Or Dried Cherries; 1/4 cups Minced Italian Parsley, For Garnish

Servings: persons

FOR THE DRESSING:
1/2 teaspoons Cumin
1/4 teaspoons Cardamom
1/4 teaspoons Cinnamon
1/4 cups Freshly Squeezed Lemon Juice
1/4 cups Freshly Squeezed Orange Juice
1 Tablespoon Minced Fresh Ginger
1 Tablespoon Honey
1/4 cups Lemon Olive Oil Or Regular Olive Oil With Zest From One Lemon
FOR THE PILAF:
1-1/2 cup Butternut Squash Cut Into 1/2 Inch Cubes
3 Tablespoons Canola Oil, Divided
Salt And Pepper
2 cups Chicken Or Vegetable Stock
1 cup Wild Rice Mix
1 Onion, Cut Into 1/2 Inch Dice
1 cup Chopped Pecans
1 cup Dried Cranberries Or Dried Cherries
1/4 cups Minced Italian Parsley, For Garnish

1
For the dressing:
2
1. In a small bowl, combine the spices, citrus juices, ginger, honey and lemon olive oil (or olive oil with zest of one lemon). Whisk until thoroughly combined. Set aside.
3
For the pilaf:
4
1. Preheat the oven to 400 degrees. Spray a sheet pan with cooking spray. Add the butternut squash and toss with 1 tablespoon canola oil. Season with salt and pepper. Roast squash for 20-25 minutes or until softened and slightly caramelized. Remove from oven.
5
2. While squash is roasting, combine the stock and rice in a large saucepan. Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20-30 minutes until the liquid is absorbed and the rice is tender.
6
3. While rice is cooking, heat a large saute pan over medium high heat. Add the remaining 2 tablespoons of canola oil. Add the chopped onions and saute for about 6 minutes until translucent. Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
7
4. Add pecans to saute pan and cook over medium heat, until toasted; watch closely so they don't burn! Add the cooked rice, butternut squash, onions and dried cranberries. Drizzle with 1/4 cup of the citrus dressing. Stir. Taste and adjust seasonings, adding more dressing if needed. Garnish with minced parsley if desired. Serve!

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: FOR THE DRESSING:, 1/2 teaspoons Cumin, 1/4 teaspoons Cardamom, 1/4 teaspoons Cinnamon, and more.

Yes, Butternut Squash And Cranberry 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.

Butternut Squash And Cranberry Pilaf

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