This colorful butternut squash and rice recipe showcases the flavor of fall’s harvest in an easy yet deeply satisfying vegetarian (and vegan) meal.
Feel free to be creative! Use brown rice (versus white) or wild rise for a heartier dish. Use almonds or other nuts instead of pistachios or pinenuts. Use cranberries instead of raisins!
In a large saucepan over medium-high heat, saute butternut squash and onion in oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant).
Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.
Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.