Butternut Squash & Brown Rice Pilaf
Submitted by happyzhangbo
Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.
YIELD
8 servingsPREP
18 minCOOK
40 minREADY
65 minGrated butternut squash melts into nutty brown rice, creating a pilaf that’s tender, slightly sweet, and infused with aromatic fennel fronds and fresh oregano.
A splash of white wine adds sophistication while warming cinnamon ties it all together.
This is the kind of side dish that makes roasted chicken or pork chops feel like a special occasion.
Pro Tips
- Grate for speed: Shredded squash cooks faster and distributes more evenly than cubes
- Use instant rice: Quick-cooking brown rice cuts cooking time in half without sacrificing texture
- Fresh herbs essential: Dried fennel and oregano won’t give you the same bright, aromatic punch
- Let it rest: Allowing the pilaf to stand covered after cooking ensures fluffy, perfectly cooked grains
Variations
- Substitute acorn or delicata squash for butternut
- Add toasted pine nuts or walnuts for crunch
- Stir in crumbled goat cheese or feta just before serving for creamy richness
Ingredients
Directions
Grate the squash through the large holes of a box grater.
Heat oil in a large nonstick skillet over medium-low heat.
Stir in onion, garlic and cook, until soft and lightly colored, about 11 minutes.
Mix together 2 tablespoons of water and tomato paste in a small bowl and stir into the pan.
Stir in rice until well mixed.
Stir in the squash and cook until the volume has been reduced enough to cover the pan.
Increase the heat to medium high, pour in broth or water and wine, cover and bring to a boil.
Reduce the heat to medium-low and cook, covered, stirring twice, until the rice has absorbed most of the liquid and the squash is tender, about 30 minutes.
Stir in fennel fronds, oregano, salt, cinnamon and pepper, gently mix until well combined.
Remove from the heat and allow to stand, covered, for 5 to 8 minutes.
Serve warm.
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