Vegetarian Butternut Squash Rice Pilaf with Basil and Parsley
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp unsalted butter
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!