Roasted Butternut Pilaf
with Creamed Spinach & Almond Gremolata
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- 1 onion
- ¾ cup basmati rice
- 6 oz butternut squash
- 2 tbsp sliced almonds
- 1 lemon
- ¼ oz fresh parsley
- 1 garlic clove
- 8 oz baby spinach
- 5.5 oz coconut milk
- 2 tbsp nutritional yeast
- ¼ cup dried currants
- 1 tbsp (2 tbsp) olive oil*
- 1 tsp (2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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.
Divide the roasted butternut pilaf between large bowls. Serve with creamed spinach and lemon wedges. Top with the almond gremolata. Bon appétit!