ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
- Preheat oven to 375°F (190°C).
- In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
- Add the thyme and cook for 2 minutes, until fragrant.
- Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
- Stir in butternut squash and and vegetable broth and bring to a boil.
- Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
- Garnish with parsley and serve immediately
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 116 grams, Fat 68 grams, Fiber 6 grams, Protein 5 grams, Sugar 21 grams
BUTTERNUT SQUASH PILAF
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions
Provided by Miriam Nice
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
- Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
JEWELLED SQUASH, CHESTNUT & MUSHROOM WREATH
Make this vegan wreath as a showstopping Christmas centrepiece, or serve it alongside meat as an alternative to stuffing, adding texture to your dinner plate
Provided by Cassie Best
Categories Dinner, Side dish
Time 2h25m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- First, make the topping. Combine the dried fruit and orange juice in a pan, and heat gently over a low heat for 5-10 mins until all the juice has been absorbed and the fruit is plump. Set aside and leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil in a roasting tin. Season and roast for 25-30 mins until soft, stirring after 20 mins to prevent the squash from burning.
- Meanwhile, oil a 24cm bundt or savarin tin. Line the base with baking parchment - this is easier if you cut out smaller rectangular pieces of parchment and overlap them in the base. Heat another 1 tbsp oil in a frying pan over a low heat and cook the onions until tender, about 8 mins. Add the mushrooms, season and cook for another 5-8 mins, or until the mushrooms are soft and any liquid they've released has evaporated. Remove from the heat and leave to cool slightly. Mix the flaxseed with 8 tbsp hot water, and leave until the mixture is gel-like.
- Rub a little oil over the whole sage leaves and arrange in the base of the tin. Press the fruit topping over the leaves so the base is fully covered.
- Combine the roasted squash, cooled onion and mushroom mixture, flaxseed, nutmeg, breadcrumbs, chopped sage leaves, rosemary, lentils and chestnuts. Season well, then pack into the tin over the fruit. Cover with foil. The unbaked wreath will keep, covered in the fridge, for two days.
- With the oven still at 200C/180C fan/gas 6, bake the wreath for 45 mins, then remove the foil and bake for another 15 mins. Leave to cool in the tin for a few minutes, then run a cutlery knife around the inner and outer edge to loosen it. Place a plate over the tin, invert, then lift off the tin. Remove the baking parchment and serve.
Nutrition Facts : Calories 170 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
JAPANESE MUSHROOM, CHESTNUT & BUTTERNUT SQUASH PILAF
Delicious vegetarian recipe from Olive Magazine. You can use any type of mushroom you like, although the Japanese ones may give better flavor. The pre-cooked vacuum packed chestnuts work perfectly in this recipe.
Provided by Moor Driver
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the rice, squash, chestnuts, soy sauce and mirin in a small sauce pan with a lid, lay the musrooms on the surface stalk side down. Pour the vegetable stock over the rice to cover it by about 1/4 inch, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
- Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 277.6, Fat 2.5, SaturatedFat 0.4, Sodium 302.8, Carbohydrate 57.7, Fiber 2.7, Sugar 1.7, Protein 5.8
SQUASH, MUSHROOM & GORGONZOLA PILAF
Slow cook brown basmati rice in stock and flavour with mushrooms, blue cheese, sage and parsley
Provided by Sara Buenfeld
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender - check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
- Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
Nutrition Facts : Calories 422 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
SQUASH STEAKS WITH CHESTNUT & CAVOLO NERO PILAF
If you're feeling like a lazy supper, this easy vegan squash recipe is deliciously spiced. Serve with a dollop of coconut yogurt
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/ gas 7. Cut the neck of the squash into four rounds (keep the rest for another time). Heat the oil in a frying pan and brown the squash for a few mins each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30 mins.
- Meanwhile, in the same frying pan, add a little extra oil and stir-fry the cavolo nero for 2 mins, then remove with a slotted spoon and set aside. Add the onion and chestnuts to the pan, cook for a few mins, then stir in the garlic, remaining paprika and spices and cook for 1 min. Stir in the rice and stock, bring to the boil, then cover with a lid. Turn the heat down as low as it will go and cook for 25 mins, stirring occasionally.
- Once cooked, stir through the cavolo nero and serve with the squash steaks and the coconut yogurt sprinkled with paprika.
Nutrition Facts : Calories 562 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
More about "japanese mushroom chestnut butternut squash pilaf recipes"
JAPANESE MUSHROOM RECIPES • STEAMY KITCHEN RECIPES …
From steamykitchen.com
WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH RECIPE
From sidechef.com
5/5 (5)Total Time 30 minsCuisine Global, AmericanCalories 91 per serving
JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIPE
From bonappetit.com
4.7/5 (67)Author Christina ChaeyServings 4Total Time 1 hr
7 MOST POPULAR JAPANESE MUSHROOMS & THEIR DELICIOUS RECIPES
From bitemybun.com
SQUASH, BLUE CHEESE, AND MUSHROOM PILAF RECIPE - THE LAST GLASS
From blog.goodpairdays.com
ONE POT WILD MUSHROOM, SQUASH AND SPINACH PILAF (VEGAN)
From easypeasyfoodie.com
ONE-PAN PILAF WITH SQUASH, APRICOTS AND ALMONDS RECIPE
From bbc.co.uk
MUSHROOM, CHESTNUT AND SQUASH FILO PIE RECIPE - BBC FOOD
From bbc.co.uk
ROASTED BUTTERNUT SQUASH AND CHESTNUT PILAF RECIPE | MONCHEF
From monchef.recipes
JAPANESE MUSHROOM, CHESTNUT & PUMPKIN PILAF | BOTTOMLESS BITES
From deputydogs.com
JAPANESE MUSHROOM, CHESTNUT & BUTTERNUT SQUASH PILAF
From deputydogs.com
JAPANESE MUSHROOM, CHESTNUT AND PUMPKIN PILAF
From olivemagazine.com
RECIPE DETAIL PAGE
From lcbo.com
AUTUMN RICE PILAF WITH BUTTERNUT SQUASH
From jamiegeller.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love