Vegan One-Pot Butternut Squash Pilaf

Instructions

1. To prepare the squash, puncture it with a fork about 10-15 times and microwave on high power for 3-4 minutes.
2. Remove the skin from the squash, which should come off easily, and then cut it into 1-inch (2-cm) cubes.
3. Preheat the oven to 375°F (190°C).
4. In a large Dutch oven or oven-safe pot, heat the onion over medium heat. Sauté the onion until it becomes semi-translucent, which should take around 3-4 minutes. Add the garlic and continue sautéing for an additional 2 minutes until it begins to soften. Add the thyme and cook for another 2 minutes until the aroma is released.
5. Add the arborio rice to the pot and sauté it until it becomes lightly toasted. Then, stir in the salt, pepper, and white wine.
6. Stir in the butternut squash and vegetable broth, and bring the mixture to a boil.
7. Cover the pot and transfer it to the oven. Let it bake for 15-20 minutes until the liquid is fully absorbed.
8. Garnish with parsley and serve immediately.
9. Enjoy!