Roasted Butternut Pilaf

with Creamed Spinach & Almond Gremolata

dinner

White Rice Squash Root Vegetables Parsley Nuts Lemon Leafy Greens Hearty Vegetables Fruit Coconut Milk Coconut Almonds Grain Bowl Dinner American Soy-Free Gluten-Free Quick and Easy Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
18g
CARBOHYDRATES
107g
PROTEIN
16g

MAIN INGREDIENTS

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

TOOLS

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

INSTRUCTIONS

1
Cook the pilaf

Preheat the oven to 425°F. Peel and dice the onion(s). Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium-high heat. Add just half the diced onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Add basmati rice, 1¼ cups (2½ cups) water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 13 to 15 minutes.

2
Roast the squash

Add the butternut squash to a baking sheet. Toss with 1 tsp (2 tsp) vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, 18 to 20 minutes.

3
Make the gremolata

Place a medium saucepan over medium heat. Add almonds and toast, tossing frequently, until toasted and lightly browned, 2 to 3 minutes. Transfer toasted almonds to a cutting board, roughly chop, and transfer to a medium bowl. Zest the lemon(s), juice one half (1 lemon), and cut one half (1 lemon) into wedges. Roughly chop the parsley leaves. Once the almonds are cool, add lemon zest and chopped parsley. 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 2 tsp (4 tsp) olive oil. Once hot, add remaining diced onion and minced garlic. Cook until softened, 3 to 5 minutes. Add baby spinach, coconut milk, nutritional yeast, ¼ tsp (½ tsp) salt, and a pinch of pepper. Cook until the creamed spinach slightly thickens, 4 to 5 minutes.

5
Finish the pilaf

Add the roasted butternut squash, lemon juice, and dried currants to the saucepan with the cooked rice, and toss the roasted butternut pilaf. Taste, and add salt and pepper as necessary.

6
Serve

Divide the roasted butternut pilaf between large bowls. Serve with creamed spinach and lemon wedges. Top with the almond gremolata. Bon appétit!