Low Iodine Butternut Squash Rice Pilaf with Basil and Parsley
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Learn more →Ingredients
4 servings
- 2 cups butternut squash, cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp salt, divided, plus more to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup fresh basil leaves, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a baking sheet in a single layer, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Roast for 20–25 minutes, turning once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the rice and stir to coat, toasting for 2–3 minutes until the grains turn opaque and smell nutty.
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