This easy Vegan One-Pot Butternut Squash Pilaf is a healthy, gluten-free and vegan dinner option that can be ready in under 30 minutes.
- To prepare the squash, puncture it with a fork about 10-15 times and microwave on high power for 3-4 minutes.
- Remove the skin from the squash, which should come off easily, and then cut it into 1-inch (2-cm) cubes.
- Preheat the oven to 375°F (190°C).
- 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.
- Add the arborio rice to the pot and sauté it until it becomes lightly toasted. Then, stir in the salt, pepper, and white wine.
- Stir in the butternut squash and vegetable broth, and bring the mixture to a boil.
- Cover the pot and transfer it to the oven. Let it bake for 15-20 minutes until the liquid is fully absorbed.
- Garnish with parsley and serve immediately.
Enjoy a simple and easy Vegan One-Pot Butternut Squash Pilaf recipe that is perfect for a healthy fall dinner.
This dairy-free, gluten-free, and vegetarian dish is made with high-fiber ingredients, making it a low-sugar option.
With a cooking time of under 30 minutes, this one-pot meal is ideal for busy weeknights.
Prepare it on the stovetop or in the oven using basic kitchen equipment such as a peeler, wooden spoon, and chef's knife.
Experience the flavors of fall with this delicious and nutritious dish.
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