Find The Recipe:
One-Pot Butternut Squash Pilaf
Ingredients
for 6 servings
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 ½ cups arborio rice
1 teaspoon salt
pepper, to taste
½ cup dry white wine
4 cups butternut squash, cubed
4 cups vegetable broth
1 sprig fresh parsley, chopped, to serve
Preparation
- Preheat oven to 375°F (190°C).
- 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.
- 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!
*Recipe on video and text may differ from each other!
How to cook One-Pot Butternut Squash Pilaf:
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