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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.
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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:Â
- CNN covers Woodstock Farm Sanctuary here
- Meat and Eggs linked to increased risk of stroke.Â
- Animal news from Paul Shapiro
Butternut Squash Pilaf with whole spices
Ingredients Â
- 1.5 cups 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 cinnamon stick
- 1/4 tsp red pepper flakes
- 2 cups Butternut squash, peeled and cubed, fresh or use frozen(thawed), 1/2 inch or smaller dice
- 3 cups water
- 1/2 tsp salt
- a few drops of lemon juice
- 8 strands of saffron soaked in 1 tbsp warm water for 5 minutes
InstructionsÂ
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Awesome!!
Sounds super delicious! I am totally pinning it and making asap, preferably this weekend ^^
Awesome!
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 🙂
Thats awesome!! you can use other similar squashes as well.
This is an interesting one.
I made a curry yesterday and so the timing is perfect!
Thank you richa!
Awesome!
This was just perfectly timed. My son wanted something with rice, so I made this for dinner today. It’s perfect.
Awesome!
Looks divine!! But where do I find that breaded crispy tofu recipe 🙂
coming on Monday 🙂
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!
yay! thanks for vote!
This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa.
Thanks!
This is absolutely perfect ! Easy to make yet gloriously delicious. Thank you Richa .
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!
😉