Butternut Squash Saffron Rice
This fragrant Butternut Squash Saffron Rice is bursting with flavors and textures. It makes an impressive side dish for holidays!
Servings 10
Calories 372kcal
Ingredients
- 2 Tbsp Olive Oil
- 1 tsp Salt divided
- 3 c Butternut squash peeled and diced
- 2 c. Vegetable broth
- 2 c. Almond milk
- 8 oz. Vegan butter you can use butter if you prefer
- 1/4 c. Onion finely chopped
- 1/2 tsp. Saffron threads
- 2 c. Basmati rice
- 1/4 c. Dried cranberries
- 1/2 c. Almonds slivered
Instructions
- Preheat the oven to 425 degrees.
- Toss diced butternut squash in olive oil and sprinkle with salt. Place on baking sheet and put in oven to roast for 20-30 minutes or until squash is soft.
- In a medium saucepan over medium high heat add vegan butter and onion. Cook until onion turns translucent.
- Stir in rice and continue cooking for 2 minutes.
- Add vegetable broth, almond milk, and saffron and bring to a boil.
- Cover pot and reduce to a simmer cooking for about 20 minutes more or until rice is tender.
- Once rice and butternut squash are ready combine them, tossing gently. Then add dried cranberries and slivered almonds.
- Salt to taste.
- Enjoy!
Nutrition
Calories: 372kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Sodium: 635mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5430IU | Vitamin C: 9.2mg | Calcium: 109mg | Iron: 0.9mg