Squash & Red Pepper Pilaf Recipe

Name: Squash & Red Pepper Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Large Dice Butternut Squash; 1 cup Medium Dice Red Bell Pepper; 1-1/2 cup Roughly Chopped Onions; 1 whole Bay Leaf; 1/2 teaspoons Salt; 1/4 teaspoons Freshly Ground Pepper; 1/4 cups Extra Virgin Olive Oil; 1 cup Long Grain White Rice; 1-3/4 cup Water; 1/3 cups Pepitas {pumpkin Seeds}, Toasted

Servings: persons

2 cups Large Dice Butternut Squash
1 cup Medium Dice Red Bell Pepper
1-1/2 cup Roughly Chopped Onions
1 whole Bay Leaf
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Pepper
1/4 cups Extra Virgin Olive Oil
1 cup Long Grain White Rice
1-3/4 cup Water
1/3 cups Pepitas {pumpkin Seeds}, Toasted

1
Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, salt and freshly ground pepper for 10 minutes, or until the vegetables begin to brown.
2
Add the rice and stir until the grains are coated in oil. Add the water and bring to a boil. Reduce the heat to low and cook, covered, for 20 minutes. Remove the skillet from the heat and let it stand, covered, for 10 minutes. Fluff with a fork, check the seasoning and sprinkle with the toasted pepitas.
3
(Recipe adapted from Gourmet Magazine. See related blog post link for full credit.)

1142

kcal

Calories

107

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 10 ingredients. The key ingredients include: 2 cups Large Dice Butternut Squash, 1 cup Medium Dice Red Bell Pepper, 1-1/2 cup Roughly Chopped Onions, 1 whole Bay Leaf, and more.

Yes, Squash & Red Pepper Pilaf falls under the General 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.

Squash & Red Pepper Pilaf

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