One-pan pilaf with butternut squash, apricots and almonds

One-pan pilaf with butternut squash, apricots and almonds

Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter.


  • 200g/7oz basmati rice, rinsed
  • 400ml/14fl oz boiling vegetable stock
  • 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes
  • 2 leeks, thinly sliced
  • 75g/2¾oz dried apricots, halved
  • cinnamon sticks, bashed
  • 4 cardamom pods, bashed
  • 4 cloves
  • 1 bay leaf
  • 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric
  • 2.5cm/1in piece fresh root ginger, peeled and thinly sliced
  • 1 heaped tbsp butter
  • 1 clementine, sliced

To finish

  • 100g/3½oz whole blanched almonds
  • 1 tbsp butter
  • salt


  1. Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.

  2. Remove the dish or tin from the oven and keep it covered to steam for 10 minutes.

  3. Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown.

  4. Serve the rice hot, scattered with the almonds.

One-pan pilaf with butternut squash, apricots and almonds

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