Butternut Squash Saffron Rice
This fragrant Butternut Squash Saffron Rice is bursting with flavors and textures. It makes an impressive side dish for holidays!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 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
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.
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