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
safira says
November 13, 2015 at 7:03 pmI 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 says
November 13, 2015 at 10:11 pm😉
Amanda Larsson says
November 13, 2015 at 10:47 pmThis is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa .
Amanda Larsson says
November 13, 2015 at 10:50 pmThis is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa.
Richa says
November 14, 2015 at 10:07 amThanks!
Susan says
November 14, 2015 at 2:46 amThis 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 says
November 14, 2015 at 10:07 amyay! thanks for vote!
Jo says
November 14, 2015 at 3:33 amLooks divine!! But where do I find that breaded crispy tofu recipe 🙂
Richa says
November 14, 2015 at 10:06 amcoming on Monday 🙂
Ula says
November 14, 2015 at 5:26 amThis was just perfectly timed. My son wanted something with rice, so I made this for dinner today. It’s perfect.
Richa says
November 14, 2015 at 10:06 amAwesome!
Airyfairycelt says
November 28, 2015 at 1:50 pmThis is an interesting one.
I made a curry yesterday and so the timing is perfect!
Thank you richa!
Richa says
November 28, 2015 at 3:47 pmAwesome!
Adela says
December 1, 2015 at 12:38 pmSounds super delicious! I am totally pinning it and making asap, preferably this weekend ^^
Richa says
December 1, 2015 at 12:49 pmAwesome!
Adela says
December 6, 2015 at 7:59 amThank 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 says
December 6, 2015 at 12:42 pmThats awesome!! you can use other similar squashes as well.
Lisa says
December 22, 2015 at 6:23 pmI 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 says
December 22, 2015 at 6:54 pmAwesome!!
Mj says
January 26, 2016 at 11:15 pmThis smelled great but was very bland.
Richa says
January 26, 2016 at 11:18 pmmaybe 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.
Sue says
January 17, 2020 at 3:13 amRicha – 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 says
January 17, 2020 at 10:40 amtry for 4-5 mins pressure cook time
Elisabeth says
January 3, 2021 at 1:23 amCould 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 says
January 4, 2021 at 12:01 pmsure – 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