Butternut Squash Rice Pilaf

Paula Skulina
by Paula Skulina
6 Servings
1 hr 7 min

In fall we crave side dishes that are warm and hearty. Butternut Squash Rice Pilaf is a side dish that is not only tastes great, it’s also healthy. This dish would be perfect to serve as a side dish for any fall meal including Thanksgiving.

Butternut squash, almonds and dried cranberries mixed with brown rice cooked with garlic, onion, and spices makes a flavorful combination.

I look forward to making this dish every fall. The taste is amazing and it a wonderful side dish or even main dish to enjoy with family and friends. It's been very well received when I've taken it to potluck meals.

This recipe is chocked full of healthy ingredients.

It's made with brown rice cooked in chicken broth for a wonderful flavor. Vegetable broth can be substituted to make this dish vegetarian. If you don’t like brown rice, white rice could be substituted.

I made a double recipe of this dish and it made so much that it wouldn’t all fit into the serving bowl. We don’t mind leftovers, so when I cook, I like to make a lot at one time. Doubling the recipe did mean that the rice and squash both took longer to cook than the recipe below states. If you double the recipe, you may also find that you need an extra cup of chicken broth.

Butternut Squash Rice Pilaf
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 52 Minutes Total time: 1 hr 7 min
Show Nutrition Info
Hide Nutrition Info

  • 2 tsp olive oil
  • 1/2 cup diced onion
  • 2 cloves minced garlic
  • 1/4 cup slivered almonds
  • 1 cup brown rice
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 cups chicken broth or vegetable broth
  • 3 cups peeled and diced butternut squash
  • 2 T chopped parsley
  • 1/2 cup dried cranberries
  • salt and pepper to taste

In medium saucepan, heat oil over medium high heat. Add onion and garlic and saute 2 minutes until soft.
Add rice, cumin, and oregano and stir to coat.
Add broth and bring to a boil. Reduce heat to low and cook 30 minutes.
Add squash. Continue cooking for 15 - 20 minutes or until rice is completely cooked and squash is tender.
Remove from heat and stir in parsley and cranberries. Season with salt and pepper to taste.
Add almonds and cook 1-2 minutes until golden brown.
  • I usually double this recipe to make sure that I have leftovers to enjoy.
  • This recipe makes a great meal in a bowl for a meat-free dish.
Paula Skulina
Want more details about this and other recipes? Check out more here!