Roasted Butternut Pilaf with Creamed Spinach & Almond Gremolata

Roasted Butternut Pilaf

with Creamed Spinach & Almond Gremolata

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dinner

Dinner Winter Recipes Quick and Easy Fall Recipes Comfort Foods Soy-Free Gluten-Free Grain Bowl American Squash Leafy Greens
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
660
FAT
18g
CARBOHYDRATES
114g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 onion
  2. ¾ cup basmati rice
  3. 6 oz butternut squash
  4. 2 tbsp almonds
  5. 1 lemon
  6. 0.25 oz fresh parsley
  7. 1 clove garlic
  8. 8 oz baby spinach
  9. 5.5 oz coconut milk
  10. 2 tbsp nutritional yeast
  11. ¼ cup dried currants
  12. 1 tbsp + 1 tsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Medium saucepan
  • Zester or microplane

INSTRUCTIONS

1
Cook the pilaf
Preheat the oven to 425°F. Peel and dice the onion. Place a small saucepan over medium-high heat with 1 tsp olive oil. Once hot, add just half the diced onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the basmati rice and 1¼ cups water and bring to a boil. Cover, reduce heat to low, and cook until all of water is absorbed, about 13 to 15 minutes.
2
Roast the squash
Chop the butternut squash into bite-sized pieces and transfer to a baking sheet. Toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, about 18 to 20 minutes.
3
Make the gremolata
Place a medium saucepan over medium heat. Add almonds and toast, tossing frequently, until lightly browned, about 2 to 3 minutes. Transfer almonds to a cutting board, roughly chop, then transfer to a medium bowl. Zest the lemon and cut half into wedges. Roughly chop the parsley leaves. When the almonds are cool, add the lemon zest and chopped parsley to the bowl with the nuts. Toss the almond gremolata to combine.
4
Cook the creamed spinach
Peel and mince the garlic. Return the medium saucepan to medium-high heat with 1 tbsp olive oil. Once hot, add the remaining diced onion and minced garlic. Cook until soft, about 3 to 5 minutes. Add the spinach, coconut milk, nutritional yeast, ½ tsp salt, and ½ tsp pepper. Reduce heat to low and cook until the creamed spinach thickens slightly, about 4 to 5 minutes.
5
Finish the pilaf
Add the roasted butternut squash, juice from just half the lemon, and currants to the small saucepan with the cooked rice. Toss the roasted butternut pilaf to combine. Taste and adjust seasoning with salt and pepper as needed.
6
Serve
Divide the roasted butternut pilaf between large bowls. Top with the creamed spinach and lemon wedges. Sprinkle with the almond gremolata and enjoy!