Nickel Allergy Friendly Butternut Squash Rice Pilaf with Basil and Parsley

Total time55 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Butternut Squash Rice Pilaf with Basil and Parsley

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Ingredients

4 servings

2 cups butternut squash, cut into ¾-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt, divided, plus more to taste
1 cup long-grain white rice
2 cups chicken broth
1 tbsp unsalted butter
¼ cup fresh basil leaves, thinly sliced
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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