Your family will never think rice is boring again with this Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf! It’s a perfect fall side dish!
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 minutes
Yield:6 to 8 servings 1x
2 cups Royal® Basmati Rice
2 cups vegetable stock
1 1/2 cups apple cider
3 tablespoons olive oil, divided
1 small butternut squash, peeled and finely diced
2 shallots, minced
1 Granny Smith apple, peeled and finely diced
2 teaspoons chopped rosemary
2 teaspoons chopped sage
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup pepitas
Preheat oven to 400°F. Spread butternut squash out in an even, single layer on an aluminum foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season generously with Kosher salt. Toss to coat. Roast squash in oven for approximately 25 minutes, until tender and easily pierced with a fork.
Meanwhile, rinse rice 1-2 times to remove extra starch then drain. Place rice, vegetable stock, and apple cider in an uncovered saucepan and cook over high heat. Bring to a boil, stirring occasionally, and continue to boil until liquid is reduced slightly below the rice level. Lower heat, top with lid, and let simmer for 15-20 minutes, or until all water absorbed and rice is tender.
Meanwhile, heat remaining 1 tablespoon olive oil in a small skillet. Cook shallot, stirring occasionally, for 2 minutes. Stir in apple, rosemary, and sage, and season generously with Kosher salt. Cook for about 5 to 7 minutes, until apple is softened.
Combine rice with roasted butternut squash, apple mixture, dried cranberries, walnuts, and pepitas. Serve and devour.