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Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf

Vegan Roasted Butternut Squash, Apple, and Cranberry Rice Pilaf with Walnuts and Pepitas | sharedappetite.com

5 from 1 reviews

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!

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine rice with roasted butternut squash, apple mixture, dried cranberries, walnuts, and pepitas. Serve and devour.