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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, peeled and diced (divided)
  2. ¾ cup basmati rice
  3. 6 oz butternut squash
  4. 2 tbsp sliced almonds
  5. 1 lemon, zested, half juiced, half cut into wedges (divided)
  6. ¼ oz fresh parsley, leaves and tender stems roughly chopped
  7. 1 garlic clove, peeled and minced
  8. 8 oz baby spinach
  9. 5.5 oz coconut milk
  10. 2 tbsp nutritional yeast
  11. ¼ cup dried currants
  12. 1 tbsp olive oil*
  13. 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
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


Get Recipes Delivered

INSTRUCTIONS

1
Cook the 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)

2
Roast the squash

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)

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 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. (4-serving meal: use 2 cups water) TIP: We will use this saucepan again in the next step.

4
Cook the creamed spinach

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)

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 almond gremolata. Bon appétit!

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