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Butternut Squash Pilaf

September/October 2008

Your rating: None Average: 4 (72 votes)

Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.



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Butternut Squash Pilaf

4 Reviews for Butternut Squash Pilaf

12/30/2011
Anonymous
Terrible!

This was terrible, way to much squash, not enough rice incredibly bland! Had to throw the whole thing away. Would never make again, waste of time and effort.

None
Comments
11/04/2011
Really Great!

We had this tonight; it was really great! I used parboiled brown rice and followed the recipe exactly. This recipe was so easy and yielded great results! My husband had never had butternut squash before and this was a super way to introduce it to him - he loved it as much as I did! Definately a keeper!!

Flavorful, easy, healthy!
Comments
07/29/2010

Loved this!!

Comments
03/07/2010
Anonymous

This wasn't bad. My boyfriend really liked it, but although I love butternut squash, I felt there was too much in the recipe. I would cut it in half if I make it again. Too much squash gave it a mushy texture that I just didn't care for.

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