Holiday pilaf with butternut squash

Flavorful seasonal produce makes for a buttery, savory and sweet pilaf that goes with any holiday meal.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 20 minutes

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.

Related Topics: Entertaining, Vegetarian

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