Roasted Butternut Pilaf

Preheat the oven to 425°F. Peel and dice the onion. Place a small saucepan over medium-high head 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, 1¼ cups water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until tender and the water is absorbed, about 13 to 15 minutes.

Add the butternut squash 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.

Place a medium saucepan over medium heat. Add the almonds and toast, tossing frequently, until lightly browned, about 2 to 3 minutes. Transfer to a cutting board, roughly chop, and transfer to a medium bowl. Zest and halve the lemon and cut half into wedges. Pick the parsley leaves from the stems and roughly chop. Once the almonds are cool, add the lemon zest and chopped parsley. Toss the almond gremolata.

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 softened, about 3 to 5 minutes. Add the spinach, coconut milk, nutritional yeast, ¼ tsp salt and a pinch of pepper. Cook until the creamed spinach thickens slightly, about 4 to 5 minutes.

Add the roasted butternut squash, half the lemon juice, and currants to the saucepan with the cooked rice. Toss the roasted butternut pilaf to combine. Taste and adjust seasoning with salt and pepper as needed.

Divide the roasted butternut pilaf between large bowls. Serve with creamed spinach and lemon wedges. Sprinkle with the almond gremolata. Enjoy!