Roasted Butternut Pilaf

Preheat the oven to 425°F. Heat 1 tsp olive oil in a small saucepan over medium-high heat. Add just half the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Add basmati rice, 1¼ cups water, and a pinch of salt to the saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes. (4-serving meal: use 2 tsp olive oil, 2 ½ cups water)

Add butternut squash, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until tender and browned in places, 18 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil)

Heat a medium saucepan over medium heat. Add almonds and toast, tossing frequently, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a cutting board, roughly chop, and transfer to a medium bowl. Add lemon zest and parsley to the bowl and toss the almond gremolata. TIP: We will use this saucepan again in the next step.

Return the medium saucepan to medium-high heat with 2 tsp olive oil. Once hot, add remaining onion and garlic. Cook until softened, 3 to 5 minutes. Add baby spinach, coconut milk, nutritional yeast, ¼ tsp salt, and a pinch of pepper. Cook until the creamed spinach is slightly thickened, 4 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp salt)

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

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