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Butternut Squash Winter Rice Pilaf
Looking for an easy side dish you can whip up in 15 minutes? This butternut squash-filled winter rice pilaf is the perfect side dish to get on the table in just minutes and enjoy a hearty, winter flavor-filled dish!
5
from 1 vote
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Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Resting Time:
5
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
cups
Author:
Madison | A Joyfully Mad Kitchen
Equipment
KitchenAid Classic Blender Spatula, Pistachio
Cuisinart Professional Stainless Skillet with Helper
Ingredients
1
pack of Veetee basmati rice
1
pack of Veetee rice pilaf
1
butternut squash
peeled and cubed
½
cup
of cranberries or raisins
½
cup
of almond slivers
½
red onion
diced
¼
cup
green onions
cut into ½ inch pieces
Instructions
Peel and cube butternut squash.
Add olive oil to the pan and saute squash on the low, cover pan.
Keep an eye on the squash and toss it around as needed.
After about 3-4 minutes, add diced red onion to the pan.
Then add both packages of rice (uncooked).
Use a wooden spoon or spatula to break up larger pieces of rice.
Allow onions to cook until translucent and the rice should also be broken up and heated through (about two minutes).
Remove from heat and add cranberries, almonds, and chopped green onions to the dish, toss to combine.
Serve immediately or reheat when ready.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
2
mg
|
Sodium:
235
mg
|
Fiber:
5
g
|
Sugar:
10
g