The Butternut Squash Pilaf stands as a fantastic stuffing alternative this year, being gluten-free, packed with vegan protein, and, most importantly, absolutely delicious. I had the pleasure of presenting this dish at a cooking demo for Healthy Holiday Thanksgiving Side Dishes at William Sonoma’s event recently. The audience’s reactions when trying new flavors, especially the garam masala spice blend used in this pilaf, were priceless. Garam masala, a popular Indian spice, shares similarities with the spices often used in our Thanksgiving recipes—cinnamon, cloves, cumin, coriander, and black pepper—yet its addition of cardamom introduces a unique twist. It’s an incredible spice that can add flair to everyday cooking, encouraging everyone to explore new flavors in their regular dishes. This recipe, not only super easy to make, will also bring a beautiful touch to your Thanksgiving table. But before anything else, always remember to Set the Table with Love.

Vegan Butternut Squash Pilaf Recipe:

Ingredients:

– 2 cups gluten-free wild rice blend

– 4 cups water

– 1 large butternut squash, peeled and cubed (½ inch)

– 1 tsp oil

– 1 tbsp dried garlic herb seasoning (no salt)

– 1 tsp cardamom

– 1 tsp dried thyme

– Sea salt and white pepper (or black pepper) to taste

– 1 medium clove garlic, peeled and diced

– ½ tsp salt

– ½ cup chopped walnuts

– ½ cup chopped almonds

– ½ cup pumpkin seeds

– ½ cup dried cranberries

– 1 tsp Garam Masala or allspice

– Sea salt to taste

Instructions:

1. Boil 4 cups of water in a large saucepan. Add 2 cups of wild rice blend, cover, reduce heat, and simmer for 45 minutes. Drain and set aside.

2. Heat oil in a saucepan over medium heat. Add butternut squash, season with garlic herb seasoning, cardamom, dried thyme, pepper, and sea salt. Cook for 4-5 minutes. Add diced garlic and cook for 1-2 minutes more until squash softens but retains texture (6-7 minutes total).

3. Toast nuts and seeds in a sauté pan on medium heat with Garam Masala, sea salt, and a touch of honey for about 1 minute. Be cautious, as nuts and seeds can burn quickly.

4. Assemble: Combine cooked rice, squash, toasted nuts, seeds, and cranberries in a large bowl. Gently stir to incorporate all ingredients. Adjust seasonings to taste. Serve immediately.

Enjoy a delicious, vegan-friendly Thanksgiving dish! #food #glutenfree #thanksgiving #vegan #healthyeating #plantbased #recipes #foodie #nutrition #veganfoodshare #yum