High in potassium, flavonoids, and fiber, the beautifully colored fork-tenderness of this Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce recipe makes your RealAge 8.7 days younger.
Preparation Time: 8 minutes
Cooking Time: 20 minutes
1 box (6 ounces) wheat pilaf mix, such as Near East brand
1 tablespoon olive oil
1 large butternut squash, about 2½ pounds
½ cup plus 1 tablespoon cranberry chutney, such as Crosse & Blackwell brand, divided
¼ cup cranberry juice cocktail
2 tablespoons chopped crystallized ginger
1/3 cup coarsely chopped pistachios, toasted
Prepare pilaf according to package directions using 1 tablespoon olive oil rather than butter. Meanwhile, cut squash in half lengthwise; discard seeds and membrane. Cut squash halves crosswise into quarters, then cut each quarter lengthwise into 4 wedges forming 16 pieces of squash. Place squash, skin side down in a microwave-safe dish. Brush 3 tablespoons of the chutney over squash flesh. Cover with waxed paper; microwave at high power until squash is fork-tender, 12 to 16 minutes, rotating dish twice if microwave oven does not have a turntable. Meanwhile, in a small saucepan, combine remaining chutney, cranberry juice, and ginger. Bring to a simmer over medium heat. Simmer 2 to 3 minutes or until slightly thickened. Transfer pilaf to serving plates; top with squash. Spoon sauce over all; top with pistachios.
Leave the skin on the squash: It’s not as slippery and is easier to cut up when unpeeled. The olive oil in the pilaf adds a little roundness to the grains. Try new varieties, too—wild rice, roasted garlic, and more.
This is a very flexible recipe. Acorn squash may replace the butternut (are both “winter” varieties), white grape juice or green tea may replace the cranberry juice cocktail, low sugar mango or peach chutney may replace the cranberry chutney, and cashews may replace the pistachios.
Cholesterol 0 mg
Carbohydrate 59 mg
Magnesium 123 mg.