Butternut Squash Pilaf Food

BUTTERNUT SQUASH PILAF

Steps:

• Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
• Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

BUTTERNUT SQUASH AND CRANBERRY PILAF

Steps:

• Pre heat the oven to 400 degrees.
• Spray a sheet pan with cooking spray.
• Add the butternut squash and toss with 1 Tbsp. canola oil.
• Season with salt and pepper.
• Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
• Remove from oven.
• 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.
• While rice is cooking, heat a large saute pan over medium high heat.
• Add the 2 Tbsp. 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.
• 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!
• Citrus Dressing:
• Combine all the ingredients except the olive oil in a small bowl.
• Whisk to combine.
• Slowly whisk in the olive oil.
• Taste and adjust seasoning.

BARLEY-BUTTERNUT SQUASH PILAF

Steps:

• Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
• Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.

BUTTERNUT SQUASH PILAF

Steps:

• Peel and seed the butternut squash. Grate half of the squash using a box grater. Cut the other half of the squash into small cubes.
• Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic and cook 10 minutes, until soft and lightly browned.
• Combine water and tomato paste and stir into the pan. Add rice and stir to coat.
• Add the squash and stir until it has reduced enough to cover the pan.
• Increase the heat to medium-high, pour in 2 cups broth, and bring to a boil.
• Reduce the heat to medium-low, cover, and cook stirring occassionally, until the rice has absorbed most of the liquid and the squash and rice are tender. Depending on the rice used, this should take 25 to 30 minutes. Add more broth if needed to prevent sticking and ensure rice is cooked.
• Stir in herbs, salt, and pepper. Remove from the heat and let stand, covered, for 5 minutes before serving.

BUTTERNUT SQUASH PILAF WITH WHOLE SPICES

Steps:

• Wash and soak the basmati rice. (atleast 15 minutes).
• Heat oil in a saucepan over medium heat. when the oil is hot, add cumin seeds. Let them change color, then add the rest of the spices and pepper flakes. Cook until the spices are very fragrant.
• Add butternut squash, a pinch of salt and a pinch of sugar. Mix, cover and cook for 6 to 7 minutes.
• Drain the basmati rice and add to the pan. Add salt, water and lemon juice. Mix, cover, reduce heat to medium low and cook for 18 to 19 minutes or until all the water is absorbed. Let it sit for 5 minutes off heat. Uncover and fluff. Taste and adjust salt if needed.
• Drizzle saffron water on the pilaf. Garnish with pepper flakes or cilantro.

KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
• Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
• Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
• Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
• Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

BUTTERNUT SQUASH-PARMESAN RICE PILAF

Steps:

• Heat dressing in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add rice; cook and stir 1 min.
• Add broth and squash; stir. Bring to boil; simmer on medium-low heat 25 min. or until squash is tender and most the liquid is absorbed, stirring occasionally.
• Stir in cheese and butter. Cover; remove from heat. Let stand 5 min. Stir in thyme.

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY

Steps:

• To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
• Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
• Preheat oven to 375°F (190°C).
• In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
• Add the thyme and cook for 2 minutes, until fragrant.
• Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
• Stir in butternut squash and and vegetable broth and bring to a boil.
• Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
• Garnish with parsley and serve immediately
• Enjoy!

BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS

Steps:

• Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

ONE-PAN PILAF WITH BUTTERNUT SQUASH, APRICOTS AND ALMONDS

Steps:

• Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.
• Remove the dish or tin from the oven and keep it covered to steam for 10 minutes.
• Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8-10 minutes, or until golden brown.
• Serve the rice hot, scattered with the almonds.

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

BUTTERNUT SQUASH PILAF

Steps:

• Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
• Grate the squash through the large holes of a box grater.
• 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.
• Increase the heat to medium-high, pour in 1 3/4 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.
• 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.

SQUASH AND RED PEPPER PILAF

Steps:

• Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.