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Butternut Squash and Cranberry Pilaf

Butternut Squash and Cranberry Pilaf recipe

Butternut squash is a good source of vitamin A, vitamin C, and fiber.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 2 cup Butternut squash
  • 2 tablespoon Olive oil
  • 1 medium Onion
  • 2 clove Garlic
  • 1 cup Cranberries
  • 2 cup Vegetable broth
  • 1 cup Basmati rice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Parsley
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
  2. Add butternut squash and cranberries, cook for 5 minutes.
  3. Stir in basmati rice, cinnamon, salt, and black pepper. Cook for 2 minutes.
  4. Pour vegetable broth into the skillet and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.
  5. Remove from heat and let it rest for 5 minutes.
  6. Fluff the pilaf with a fork and garnish with parsley before serving.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 42g15%
Sugars 8g
Protein 6g12%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://v-recipes.com/recipe/butternut-squash-and-cranberry-pilaf/