Thanksgiving planning begins with this easy flavorful butternut squash pilaf. The whole spices add many flavors to the rice and to the squash. The sweetish squash and the deep spices work beautifully together and make this a fabulous side to serve with any main dish. Cumin adds an earthy flavor, the cloves, cardamom and cinnamon add hints of sweet, scented pockets, the roasted pepper flakes add a light smokyness and Saffron infused water brings it all together. Use other squashes or veggies and spices that you have. Add in some dried fruit like dried cranberries and toasted pecans to make it more festive.
I am planning up some Thanksgiving posts for next week. Last year’s menu (lentil Quinoa Loaf, Cornbread Stuffing, Spicy cranberry sauce, No Bake Pumpkin Pie) was made over 2 days and worked out really well. Let me know if there is anything you want me to tackle in the coming week.
In other news, My book made it to the semi-finals on the Good Reads Choice Awards Best books 2015! Second round of voting here. <3 !
Pictured above, served with Breaded Crispy tofu Strips, Recipe here.
More Rice and other sides from the blog
- Basil Fried Rice
- Rice Kale Pomegranate Pilaf
- Quinoa Pilaf with Tamarind and pumpkin
- Mac and Cheese, many options
Reads:
- CNN covers Woodstock Farm Sanctuary here
- Meat and Eggs linked to increased risk of stroke.
- Animal news from Paul Shapiro
Butternut Squash Pilaf with whole spices
Ingredients
- 1.5 cups (277.5 g) basmati rice
- 1 tsp oil
- 1 tsp cumin seeds
- 3 whole cloves
- 4 black pepper corns
- 3 green cardamom pods slightly opened
- 1 2 inch (3 inch) cinnamon stick
- 1/4 tsp (0.25 tsp) red pepper flakes
- 2 cups (280 g) Butternut squash peeled and cubed, fresh or use frozen(thawed), 1/2 inch or smaller dice
- 3 cups (750 ml) water
- 1/2 tsp (0.5 tsp) salt
- a few drops of lemon juice
- 8 strands of saffron soaked in 1 tbsp warm water for 5 minutes
Instructions
- 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.
Notes
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. Cook until the spices are very fragrant. Add the frozen butternut squash, cover and cook until tender. Add Cooked basmati rice, wild rice or other rice/grain of choice, 1 tbsp of water, salt if needed and mix well. Cover and cook for 4 to 5 minutes. Let it sit covered for a few minutes. Garnish with pepper flakes and saffron and serve. Nutritional values based on one serving
Nutrition
Pauli
Hi there:
As a non experienced cook, can you tell me about the whole spices, do they breakdown?
Never tried anything like this before.
Thank you.
Vegan Richa Support
they’ll soften but not breakdown totally. you can alwasys. experiment with a spice grinder or mortor and pestle – dry spices are kind of dormant and heat wakes them up & brings out their flavour (it’s essential!!) click here for more info also! https://www.veganricha.com/indian-pantry/
jason
Hi – my first recipe off this site. I followed measurements pretty loosely and made it a little more squashy than ricey – absolutly pleased! super simple, nutritious and tastey! I dont often leave comments…but i would have never thought of this. thanks!
Vegan Richa Support
squashy! haha, welcome
Elisabeth
Could this be done with ground spices instead of whole? What would the measurements be if I used ground instead? Thanks so much!
Vegan Richa Support
sure – 1/4 tsp ground cloves & cardamom, same black pepper, 1 1/4 cumin, 1/2 tsp cinamon, you may find this site helpful: https://www.mccormick.com/articles/lifehacker/the-measurements-to-convert-common-whole-spices
Sue
Richa – any ideas of adapting this one for the IP? I think there is potentially enough liquid to avoid the burn, and no tomatoes, which are notorious. I have some left over frozen butternut squash to use and don’t want to make soup. Also love the flavour profile on this one.
Richa
try for 4-5 mins pressure cook time
Mj
This smelled great but was very bland.
Richa
maybe it needed more salt? Salt usually helps the spices come out and shine. maybe add a bit more of the spices and some red pepper flakes and toast them longer. The pilaf is a holiday side, so you would need some saucy something to serve it with.
Jenny
Was thinking of bringing this side to a family meal, Christmas 2021…is there a “saucy something to serve with it” you would recommend?
Vegan Richa Support
https://www.veganricha.com/glutenfree-holiday-roast-vegan/
Lisa
I made this tonight, also (as well as the breaded tofu). Loved this pilaf! I didn’t even have the saffron, and it was still delish. I basically followed the quick method, as I had about 4 cups of leftover cooked rice I wanted to use up, but I used fresh butternut squash. Anyway, loved the spices and everything — thanks. The pilaf, tofu, and some steamed broccoli was a very nice dinner.
Richa
Awesome!!
Adela
Sounds super delicious! I am totally pinning it and making asap, preferably this weekend ^^
Richa
Awesome!
Adela
Thank you so much for this recipe. It was divine!
My whole family loved it. Those spices really go perfectly with butternut squash. Super delicious! I’m sure I’ll be making it more often when butternut squash is in season 🙂
Richa
Thats awesome!! you can use other similar squashes as well.
Airyfairycelt
This is an interesting one.
I made a curry yesterday and so the timing is perfect!
Thank you richa!
Richa
Awesome!
Ula
This was just perfectly timed. My son wanted something with rice, so I made this for dinner today. It’s perfect.
Richa
Awesome!
Jo
Looks divine!! But where do I find that breaded crispy tofu recipe 🙂
Richa
coming on Monday 🙂
Susan
This looks tasty. I love rice and squash dishes and this is a nice change from the flavor I usually add. Also, I’ve been voting for your book! Good luck!
Richa
yay! thanks for vote!
Amanda Larsson
This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa.
Richa
Thanks!
Amanda Larsson
This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa .
safira
I was just looking for a butternut squash recipe on your website today as I have butternut squash and wasn’t sure what to make with it! It’s as if you read my mind when posting this on facebook!!!!! How shocking!
Richa
😉