One-Pot Butternut Squash Pilaf
A delicious pilaf with the deep earthy taste of butternut squash and herbs.
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tspn fresh thyme
- 1 1/2 cups Arborio rice
- 1 tspn salt
- pepper to taste
- 1/2 cup dry white wine
- 4 cups butternut squash cubed
- 4 cups vegetable broth
- fresh parsley chopped, to serve
To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
Preheat oven to 375°F (190°C).
In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
Add the thyme and cook for 2 minutes, until fragrant.
Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
Stir in butternut squash and and vegetable broth and bring to a boil.
Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
Garnish with parsley and serve immediately.