Roasted Butternut Squash & Cabbage
Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if you’ve been working with butternut squash in the week and already have one broken down, diced, and ready to go.
Ingredients
Serves: 4 Time: 40-45 minutes
Roasted Butternut Squash & Cabbage
- 2 cups butternut squash, diced
- 1 cup red cabbage, chopped
- 1 Tbs olive oil
- 1/2 tsp cumin
- 1 tsp garlic powder
- Dash of salt & pepper
- 1 tsp curry powder
- 2 cups vegetable broth (or 1 cup broth & 1 cup coconut milk or cream)
- 1 cup rice
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp ground turmeric
Directions
- Preheat the oven to 400ºF and prepare your vegetables.
- Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
- Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
- Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
- Add the onion and garlic clove and stir for 2-3 minutes.
- Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
- Cover with a lid and allow the rice to come to a boil.
- Once boiling, reduce heat to low and simmer for about 20-25 minutes. Stir occasionally and add more water or broth if the rice begins to stick to the bottom too much.
- Serve the squash and cabbage over rice and enjoy!
Nutrition Information
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