Butternut Squash Pilaf
Ingredients
- 1 butternut squash, weighing about 700g peeled and cubed ⓘ
- 1 large onion, chopped ⓘ
- 125 -150 g butter or 125 -150 g margarine ⓘ
- 225 g long grain rice ⓘ
- 1 red chili pepper, de-seeded and chopped ⓘ
- 3 whole cloves ⓘ
- 2 tablespoons sultanas ⓘ
- 600 ml water ⓘ
- sea salt & fresh black pepper
- 50 g unrefined demerara sugar ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon allspice ⓘ
Instructions
- Preheat the oven to 200C
- Saute the onion in only 50g of the butter/margarine for about 5 mins until it's softened.
- Add the rice, chilli, cloves and sultanas and stir.
- Add the water, bring to the boil.
- Reduce the heat, and simmer for about 15 mins until the water is absorbed.
- Add a little more water if necessary, but make sure it is all absorbed.
- Season with salt and pepper to taste.
- Steam the squash, which will take about 5 mins until it's tender.
- Butter a large ovenproof dish and sprinkle the base with 1 tablespoon of the sugar.
- Mix the remaining sugar with the spices.
- Melt the remaining butter or margarine.
- Arrange half the squash pieces in the dish, sprinkle with half the spice mixture and half the remaining butter/margarine.
- Spoon the rice on top in one layer.
- Then repeat the layer of squash, spice and butter/margarine.
- Press down firmly so the surface is flat.
- Bake in the oven at 200C for 20-30 mins until lightly caramelised on top.
- Serve with green vegetables and possibly some Moroccan breads -- .
Nutrition & Diet Analysis (per serving)
673
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).