Holiday pilaf with butternut squash
Flavorful seasonal produce makes for a buttery, savory and sweet pilaf that goes with any holiday meal.
Rice pilaf was a staple growing up. My mom, a full-blooded Armenian, made it with most every meal we had. Sometimes I expected her to serve it with my Cap'n Crunch. This recipe is a twist on hers. I've added in some seasonal treats for a buttery, savory and sweet pilaf that goes with any holiday meal.
- 1 pound butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1 1/4 cup white rice
- 1/4 cup quinoa
- 6 tablespoons unsalted butter
- 3 cups vegetable broth
- Olive oil
- Chopped parsley
- Pine nuts
In a medium pot, melt the butter. Add in 1/4 of the rice and cook over a medium-low until the butter has browned.
Add remaining rice, broth, and quinoa. Bring to a boil and then cover, turn the heat down to low and cook until the rice and quinoa are cooked; about 15 minutes. Stir occasionally.
In a small saute pan, warm some olive oil over a medium heat. Add the squash and mix to fully coat. Cook squash until tender and browned; about 10 minutes.
Once squash is fork tender, add in the cranberries and raisins, with more oil if needed. Saute until the fruit has softened, about 1 minute.
Add the rice and butternut mixture to a mixing bowl and toss to combine. Top with pine nuts and chopped parsley.