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seasoned butternut squash herb rice pilaf mixed together in white serving bowl.
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4.99 from 62 votes

Butternut Squash Herb Rice Pilaf

Butternut Squash Herb Rice Pilaf is a delectable and nutritious dish that features seasonal butternut squash sautéed with aromatic herbs and spices making a delicious fall dish. Its vibrant orange hue and subtly sweet, nutty flavor make it a delightful addition to both vegetarian and meat-based meals.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Diet: Gluten Free
Servings: 6
Calories: 314kcal
Author: Courtney Paige

Equipment

  • Sauce pot
  • Mixing Bowl
  • Rubber Spatula
  • sheet pan
  • vegetable chopper or knife and cutting board
  • measuring cups / spoons

Ingredients

  • 1 tbsp olive oil
  • 1 medium butternut squash ~4-5 cups diced
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cumin
  • 4-6 stalks fresh thyme de-stemmed
  • 2 bags Success Boil-in-Bag Basmati Rice ~2 cups uncooked rice
  • 4 cups vegetable broth
  • 4-6 fresh sage leaves
  • 3-4 stalks rosemary
  • ½ cup shaved parmesan cheese
  • 2 tbsp diced chives

Instructions

  • Preheat the oven to 350°F. Slice the whole squash in half lengthwise, scoop out the seeds, then dice into cubes.
  • Coat the butternut squash with oil, onion powder, salt, pepper, cumin and half of the fresh thyme. Toss together in a bowl and spread onto a baking sheet.
    diced and cubed butternut squash on sheet pan ready to be roasted.
  • Roast for 25-30 minutes or until squash is fork tender. You may need a longer cooking time if you have large squash pieces.
  • While the squash bakes, heat a sauce pan with water and vegetable broth. Add in stalks of rosemary and sage. Add the rice and cook according to package directions.
    bag of success rice boil-in-bag rice in sauce pot with broth and herbs.
  • Remove the rice from the bag and add butter and cheese. Stir until well combined and the butter and cheese are melted by the warm rice.
  • Add fresh chives, remaining thyme and roasted butternut squash over top of the rice mixture. Stir until mixed and enjoy!

Video

Notes

If you’re using regular rice (not Boil-in-Bag), still cook raw rice (2 cups of rice) in the broth with the sage and rosemary, then discard the stalks once cooking is complete. This adds so much flavor! As a rule of thumb, use 1.5 cups of liquid for every one cup of dry rice.
Store in an airtight container for up to 5 days.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 54g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 548mg | Potassium: 1469mg | Fiber: 4g | Sugar: 11g