Thanksgiving planning starts with this easy, flavorful butternut squash pilaf. Whole spices infuse the rice and squash with layers of aroma: cumin brings earthiness, cardamom, cloves and cinnamon provide sweet, scented notes, and red pepper flakes add a touch of smokiness. A drizzle of saffron-infused water at the end ties everything together. Use any squash or seasonal vegetables you have on hand, and consider adding dried cranberries and toasted pecans for a festive touch.
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I’m putting together Thanksgiving posts for next week. Last year’s menu (lentil quinoa loaf, cornbread stuffing, spicy cranberry sauce, and no-bake pumpkin pie) was made over two days and turned out great. If there’s a recipe or technique you’d like me to cover, tell me and I’ll try to include it.
My book reached the semi-finals of the Goodreads Choice Awards for Best Food Cookbooks 2015 — a fun surprise and a big thank you to everyone who voted.
Served here with breaded crispy tofu strips.
More rice and side dishes from the blog:
- Basil Fried Rice
- Rice Kale Pomegranate Pilaf
- Quinoa Pilaf with Tamarind and Pumpkin
- Mac and Cheese — many options
Reads I recommend:
- CNN feature on Woodstock Farm Sanctuary
- Research linking meat and eggs to increased stroke risk
- Animal industry news from Paul Shapiro
Butternut Squash Pilaf with whole spices
Ingredients
- 1.5 cups basmati rice
- 1 tsp oil
- 1 tsp cumin seeds
- 3 whole cloves
- 4 black peppercorns
- 3 green cardamom pods, slightly opened
- 1–2 inch cinnamon stick
- 1/4 tsp red pepper flakes
- 2 cups butternut squash, peeled and cubed (1/2-inch dice; fresh or thawed frozen)
- 3 cups water
- 1/2 tsp salt
- A few drops lemon juice
- 8 strands saffron soaked in 1 tbsp warm water for 5 minutes
Instructions
- Wash and soak the basmati rice for at least 15 minutes.
- Heat oil in a saucepan over medium heat. When hot, add cumin seeds. Once they change color, add the remaining whole spices and red pepper flakes. Cook until very fragrant.
- Add the butternut squash with a pinch of salt and a pinch of sugar. Mix, cover and cook 6–7 minutes until the squash begins to soften.
- Drain the rice and add it to the pan. Add salt, water and lemon juice. Mix, cover, reduce heat to medium-low and cook 18–19 minutes or until the water is absorbed. Turn off the heat and let sit covered for 5 minutes, then uncover and fluff. Taste and adjust salt if needed.
- Drizzle the saffron water over the pilaf and garnish with extra red pepper flakes or cilantro before serving.
Notes
Nutritional values are per serving and are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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