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Roasted Butternut Pilaf with Creamed Spinach & Almond Gremolata
2 or 4 Serving Dinner

Roasted Butternut Pilaf

with Creamed Spinach & Almond Gremolata

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
19g
CARBOHYDRATES
104g
PROTEIN
16g


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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)
Tools: Medium saucepan, Zester or microplane, Baking sheet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
19g
CARBOHYDRATES
104g
PROTEIN
16g


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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

Heat a medium saucepan over medium heat. Add almonds and toast, tossing frequently, until lightly browned and fragrant, 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 the 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 basmati 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!

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