- 2 LB butternut squash (peeled, halved and seeded)
- 3 TBS extra-virgin olive oil
- 1 LG red onion (finely chopped)
- 3 clove garlic (minced)
- 2 TBS water
- 1 TBS tomato paste
- 1 C instant or parboiled brown rice
- 14 OZ chicken stock or water
- ½ C white wine
- ¼ C chives (chopped)
- 2 TBS fresh oregano (chopped)
- 1 TSP salt
- Pinch of cinnamon
- Freshly ground pepper to taste
- Grate the squash through the large holes of a box grater.
- Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes.
- Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
- Increase the heat to medium-high, pour in water (or broth) and wine, cover and bring to a boil.
- Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
- Add chives, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.
Yeilds 8 servings.
Per Serving: cal. (kcal) 152, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 2, vit. A (IU) 10689.85, vit. C (mg) 17.71, sodium (mg) 302, Potassium (mg) 333, Starch () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
https://www.foodnetwork.com/recipes/butternut-squash-pilaf-2122447