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Butternut Squash Pilaf
This colorful vegan pilaf makes a delightfully warming entree in the fall and winter when butternut squash are in season. Here the Greek-inspired dish is prepared with butternut squash but if you like, you can use sugar or pie pumpkin, which is different than the standard jack-o’-lantern variety. To continue the Greek theme and add a bit more protein, serve the pilaf topped with either grated kasseri or crumbled feta cheese.
Ingredients
| 2 pounds butternut squash, peeled, halved and seeded | 3/4 cup water or one 14-ounce can vegetable broth | |
| 3 tablespoons extra-virgin olive oil | 1/2 cup dry white wine | |
| 1 large red onion, finely chopped | 1/2 cup chopped fennel fronds (see Note) | |
| 1 clove garlic,minced | 2 tablespoons chopped fresh oregano | |
| 2 tablespoons water | 1 teaspoon salt | |
| 1 tablespoon tomato paste | Pinch of ground cinnamon | |
| 1 cup instant or parboiled brown rice | Freshly ground pepper to taste |
directions
Prep:
35 min
Total:
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1
Grate the squash through the large holes of a box grater.
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2
Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
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3
Increase the heat to medium-high, pour in 13⁄4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
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4
Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.
NOTE: Fennel “fronds” are the feathery tops on fennel bulbs. Look for fresh fennel bulbs—with their fronds still attached—in the produce section. The fronds look similar to fresh dill and have a mild licorice flavor. You’ll need to buy one large or two smaller bulbs of fennel to have enough fronds to make 1⁄2 cup chopped.
nutritional information
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