Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups diced butternut squash, (1/2 inch cut)
  • 1 1/2 tablespoons olive oil, (divided)
  • 1/4 cup hot water
  • Generous pinch saffron
  • 1 large shallot, (finely chopped)
  • 1 cup basmati rice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom
  • 1 bay leaf
  • 1/2 cup dried cherries
  • 1/2 cup chopped dates
  • 1 1/2 cups vegetable broth
  • 1/2 cup slivered almonds
  • 1/2 cup shelled pistachios
  • 1 orange, (peeled and diced)
  • 1/2 cup pomegranate arils
  • Salt and pepper to taste

Instruction

  • Preheat oven to 400°. Toss butternut squash cubes in 1/2 tablespoon of olive oil to coat, and arrange in an even layer in roasting pan or on a baking sheet. Bake until tender and lightly browned, about 20 minutes.
  • While butternut squash roasts, place the hot water in a small cup and add saffron. Allow to sit for a few minutes while you begin preparing the rice. The color should begin to run.
  • Coat the bottom of a medium saucepan with remaining tablespoon of oil and place over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add rice, cinnamon, cumin, and cardamom. Toast the rice and the spices for about 2 minutes, until the spices become very fragrant. Add saffron water, bay leaf, vegetable broth, cherries and dates. Raise heat and bring the liquid to a simmer, stirring a few times. Lower heat and cover. Allow to simmer until all of the liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for about 5 minutes.
  • Remove the lid from the pot and remove the bay leaf. Stir in pistachios, almonds, orange and pomegranate arils. Season with salt and pepper to taste, and serve.