Butternut Squash Wild Rice Pilaf With Pomegranate Seeds And Walnuts Food

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.

BUTTERNUT SQUASH AND WILD RICE PILAF

Steps:

• Preheat oven to 400 degrees F.
• Cook rice according to package instructions or using instructions above.
• Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
• Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
• Stir until well-combined.
• Serve warm.

WILD RICE WITH BUTTERNUT SQUASH

Steps:

• Melt butter in a large nonstick skillet over medium high heat (that has a tight fitting lid). Add onions and cook until softened. Add garlic and rice and cook one additional minute.
• Add all remaining Wild Rice ingredients to the skillet. Cover and reduce heat to low. Gently simmer 45-60 minutes, or until rice is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once rice is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier rice).
• While rice is cooking, preheat oven to 400 degrees F. Add butternut squash to a foil lined baking sheet (for easy cleanup). Drizzle squash with olive oil and season with salt and pepper. Toss squash until evenly coated then line in a single layer. Roast for 20 minutes at 400 degrees F, or until tender.
• Once rice is cooked, drain rice in a fine hole strainer if there is excess liquid (don't rinse) and add to serving bowl. Stir in roasted butternut squash, sliced almonds, pomegranate seeds, dried cranberries and feta. Toss to evenly combine. Season with additional salt and pepper to taste.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
• Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
• Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

WILD RICE AND SQUASH PILAF

Steps:

• In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

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.

BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
• Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
• Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

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.