Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Butternut Squash Pilaf with Cumin, Cardamom, Cloves

November 13, 2015 By Richa 28 Comments

Jump to Recipe   Print Recipe

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.

Jump to Recipe   

Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. | VeganRicha.com #Vegan #Glutenfree #Holiday #side #Recipe

 

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 !

Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon and Breaded Tofu Strips. Use other squash or pumpkin and spices of choice. | VeganRicha.com #Vegan #Glutenfree #Holiday #side #Recipe

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

Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. | VeganRicha.com #Vegan #Glutenfree #Holiday #side #Recipe

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 - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. | VeganRicha.com #Vegan #Glutenfree #Holiday #side #Recipe

Print Recipe
4.8 from 5 votes

Butternut Squash Pilaf with whole spices

Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. Vegan Gluten-free Holiday side Recipe
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side
Cuisine: fusion
Servings: 2
Calories: 585kcal
Author: Vegan Richa

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

Quick method:
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

Nutrition Facts
Butternut Squash Pilaf with whole spices
Amount Per Serving
Calories 585 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 620mg27%
Potassium 671mg19%
Carbohydrates 130g43%
Fiber 5g21%
Sugar 3g3%
Protein 11g22%
Vitamin A 14955IU299%
Vitamin C 29.4mg36%
Calcium 148mg15%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash Pilaf with Whole Spices - Cardamom, cloves, cinnamon. Use other squash or pumpkin and spices of choice. | VeganRicha.com #Vegan #Glutenfree #Holiday #side #Recipe

Filed Under: gluten free, holiday, Indian Vegan Recipes, side, soy free, Vegan Thanksgiving Recipes Tagged With: 30 minute, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« 1 Bowl Vegan Pumpkin Bread Recipe
Spicy Crispy Breaded Tofu Strips »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. safira says

    November 13, 2015 at 7:03 pm

    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!

    Reply
    • Richa says

      November 13, 2015 at 10:11 pm

      😉

      Reply
  2. Amanda Larsson says

    November 13, 2015 at 10:47 pm

    5 stars
    This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa .

    Reply
  3. Amanda Larsson says

    November 13, 2015 at 10:50 pm

    5 stars
    This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa.

    Reply
    • Richa says

      November 14, 2015 at 10:07 am

      Thanks!

      Reply
  4. Susan says

    November 14, 2015 at 2:46 am

    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!

    Reply
    • Richa says

      November 14, 2015 at 10:07 am

      yay! thanks for vote!

      Reply
  5. Jo says

    November 14, 2015 at 3:33 am

    Looks divine!! But where do I find that breaded crispy tofu recipe 🙂

    Reply
    • Richa says

      November 14, 2015 at 10:06 am

      coming on Monday 🙂

      Reply
  6. Ula says

    November 14, 2015 at 5:26 am

    5 stars
    This was just perfectly timed. My son wanted something with rice, so I made this for dinner today. It’s perfect.

    Reply
    • Richa says

      November 14, 2015 at 10:06 am

      Awesome!

      Reply
  7. Airyfairycelt says

    November 28, 2015 at 1:50 pm

    This is an interesting one.
    I made a curry yesterday and so the timing is perfect!
    Thank you richa!

    Reply
    • Richa says

      November 28, 2015 at 3:47 pm

      Awesome!

      Reply
  8. Adela says

    December 1, 2015 at 12:38 pm

    Sounds super delicious! I am totally pinning it and making asap, preferably this weekend ^^

    Reply
    • Richa says

      December 1, 2015 at 12:49 pm

      Awesome!

      Reply
      • Adela says

        December 6, 2015 at 7:59 am

        5 stars
        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 🙂

        Reply
        • Richa says

          December 6, 2015 at 12:42 pm

          Thats awesome!! you can use other similar squashes as well.

          Reply
  9. Lisa says

    December 22, 2015 at 6:23 pm

    4 stars
    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.

    Reply
    • Richa says

      December 22, 2015 at 6:54 pm

      Awesome!!

      Reply
  10. Mj says

    January 26, 2016 at 11:15 pm

    This smelled great but was very bland.

    Reply
    • Richa says

      January 26, 2016 at 11:18 pm

      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.

      Reply
  11. Sue says

    January 17, 2020 at 3:13 am

    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.

    Reply
    • Richa says

      January 17, 2020 at 10:40 am

      try for 4-5 mins pressure cook time

      Reply
  12. Elisabeth says

    January 3, 2021 at 1:23 am

    Could this be done with ground spices instead of whole? What would the measurements be if I used ground instead? Thanks so much!

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 12:01 pm

      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

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC