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Overhead shot of a pan filled with golden-brown rice pilaf, being scooped with a wooden spoon, with dried herbs and uncooked rice nearby.
Layla

Harvest Rice Pilaf with Butternut Squash and Sage

A fragrant and flavorful rice pilaf featuring tender butternut squash, aromatic sage, and toasted pecans. This elegant side dish is perfect for your Thanksgiving table, adding a beautiful touch of autumn to your feast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup broken vermicelli pasta or orzo uncooked
  • 1 1/2 cups long-grain white rice such as Basmati, rinsed well and drained
  • 2 cups butternut squash peeled and cut into 1/4-inch dice
  • 3 cups low-sodium chicken or vegetable broth warmed
  • 1 tbsp fresh sage finely chopped
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/3 cup toasted pecans roughly chopped, for garnish
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven with lid
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
  3. Stir in the broken vermicelli or orzo. Toast the pasta, stirring frequently, until it turns a light golden brown, about 2-3 minutes. This step adds a nutty flavor.
  4. Add the minced garlic and chopped fresh sage. Cook for 30 seconds more until fragrant, being careful not to burn the garlic.
  5. Add the rinsed rice and diced butternut squash to the pot. Stir well to coat everything with the butter and oil mixture, and toast for about 1 minute.
  6. Pour in the warm broth, and season with the kosher salt and black pepper. Stir to combine and bring the mixture to a boil.
  7. Once boiling, immediately reduce the heat to the lowest setting, cover the pot with the lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
  8. Remove the pot from the heat and let it stand, covered and undisturbed, for 10 minutes. This allows the rice to steam and finish cooking.
  9. Uncover the pot and fluff the rice pilaf gently with a fork. Gently stir in the toasted pecans and fresh parsley. Taste and adjust seasoning if necessary before serving warm.

Notes

For the best texture, be sure to rinse the rice thoroughly in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents a gummy pilaf. Store leftovers in an airtight container in the refrigerator for up to 4 days. For a festive touch, add 1/3 cup of dried cranberries along with the rice and squash.