Nutrition Facts
Butternut Squash and Wild Rice Pilaf
Amount per Serving
Calories
107
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
3
mg
1
%
Sodium
295
mg
13
%
Potassium
266
mg
8
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
7486
IU
150
%
Vitamin C
15
mg
18
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Butternut Squash and Wild Rice Pilaf
Servings: 4
Ingredients
- 2 cups butternut squash peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt divided, or to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon unsalted butter
Instructions
- Preheat oven to 400 degrees.
- Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
- Roast squash until slightly softened and browned, about 20 minutes; set aside.
- In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
- Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
- Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
- Add cooked squash; gently mix before serving.
- Optional - serve at room temperature with a simple vinaigrette.
Nutrition Facts
Butternut Squash and Wild Rice Pilaf
Amount per Serving
Calories
107
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
3
mg
1
%
Sodium
295
mg
13
%
Potassium
266
mg
8
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
7486
IU
150
%
Vitamin C
15
mg
18
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Butternut Squash and Wild Rice Pilaf
Servings: 4
Ingredients
- 2 cups butternut squash peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt divided, or to taste
- 1/8 teaspoon black pepper or to taste
- 1 teaspoon unsalted butter
Instructions
- Preheat oven to 400 degrees.
- Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
- Roast squash until slightly softened and browned, about 20 minutes; set aside.
- In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
- Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
- Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
- Add cooked squash; gently mix before serving.
- Optional - serve at room temperature with a simple vinaigrette.
