Cancer Institute A national cancer institute
designated cancer center

Butternut Squash Pilaf

Serves:  6
Per Serving:  201 calories, 35g carbs, 5g protein, 5g fat, <1g saturated fat, 4g fiber, 199mg sodium


2 tsp olive oil                                          2 cups vegetable or fat-free reduced sodium chicken broth
cup minced onion 3 cups peeled and diced butternut squash
2 garlic cloves, minced 2 Tbsp chopped fresh parsley
cup slivered almonds cup dried cranberries
1 cup brown rice Salt and pepper, to taste

1 tsp ground cumin (optional)

1 tsp dried oregano


1.  In medium saucepan, heat oil over medium-high heat. Add onion and garlic and saute 2 minutes, until soft.
2.  Add almonds and cook 1-2 minutes, until golden.  Add rice, cumin and oregano and stir to coal.  Add broth and bring to boil.
3.  Reduce heat to low, cover and cook 30 minutes or until rice is completely cooked and squash is tender.
4.  Remove from heat and stir in parsley and cranberries.  Season with salt and pepper, to taste.

Recipe from: American Institute for Cancer Research Newsletter, Fall 2005

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