Butternut-Squash-and-Brown-Rice-Pilaf-8
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Nutrition Facts
Butternut Squash & Wild Rice Pilaf
Amount per Serving
Calories
355
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Sodium
 
446
mg
19
%
Potassium
 
484
mg
14
%
Carbohydrates
 
50
g
17
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
8355
IU
167
%
Vitamin C
 
45
mg
55
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash & Wild Rice Pilaf

Servings: 4

Ingredients

  • 2 cups butternut squash peeled and cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon kosher or sea salt divided
  • 1/2 cup yellow onion diced
  • 1/2 cup red bell pepper diced
  • 1 cup brown rice
  • 2 cups vegetable broth or water
  • 1/4 cup fresh parsley chopped, divided

Instructions

  • Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
  • In a large mixing bowl, combine squash, 2 tablespoons of olive oil, cumin, cinnamon, pepper and half of the salt.
    Spread seasoned squash on sheet pan and roast until slightly softened and browned, about 20 minutes; set aside.
  • Place remaining olive oil and onions in a medium saucepan on medium heat and sauté until onions are translucent, about 2-3 minutes.
  • Add bell pepper, rice, water or broth and remaining salt; bring to a boil.
    Reduce to a simmer; cover and cook until rice is tender, about 25-30 minutes.
  • Remove from heat and add squash and half of the parsley to the rice. Mix gently and garnish with remaining parsley before serving.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: dairy-free, gluten-free, vegan, vegetarian, entrees