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

View Full Nutrition Label


Get Recipes Delivered

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 to the saucepan. 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 butternut squash, 1 tsp (2 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.

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 chopped almonds to a medium bowl. Zest the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Roughly chop the parsley leaves. When the almonds are cool, add lemon zest and chopped parsley, and toss the almond gremolata to combine. TIP: We will use this saucepan again in the next step.

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 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.

6
Serve

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

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