Butternut squash pilaf

Butternut squash pilaf

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(7 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal417
  • fat13g
  • saturates1g
  • carbs63g
  • sugars13g
  • fibre5g
  • protein10g
  • salt0.4g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp tagine spice blend (we used Bart Baharat)
  • 350g pack ready-diced butternut squash
  • 225g basmati rice
  • 2½ cm/1in piece root ginger, peeled and finely grated
  • 1 garlic clove, crushed
  • 100g fruit & nut mix
  • 600ml vegetable stock
  • 1 tbsp ready-made crispy onions
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.

  2. Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

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Comments, questions and tips

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Frantic Flapjack
4th Dec, 2016
This went down well. However, I tweaked it slightly in that I baked the onion and butternut squash in the oven for 30 minutes first, adding the garlic and ginger after 20 minutes. I then transferred to a pan with curry powder rather than tagine spice and continued as per recipe. Great with sausages.
Minoo's picture
6th Sep, 2016
This is a good weekday dinner, easy to make and uses a few shortcuts that help speed things up. We found it spicy enough as it is, but I guess that depends on the spices you use (we used the Bart's one that was recommended). Served with green veg to make a full meal.
10th Mar, 2016
Used brown basmati rice which took longer and more liquid. Halved recipe but not spices which I mixed myself, very nice will cook again
27th Nov, 2015
I usually double the quantity of tagine paste and add a lot of extra vegetables (pepper, green beans, spinach and peas). Very tasty.
28th Nov, 2017
Could you freeze this dish?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. We do not recommend freezing this dish. All our freezable dishes have blue star above the nutritional information.
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