TURKISH RICE PILAF WITH ROASTED PUMPKIN

Pumpkin is cooked in so many ways in Turkey. The pumpkin they use is a little like our butternut and buttercup squash with a rich and creamy texture.

Pumpkin is cooked in so many ways in Turkey. The pumpkin they use is a little like our butternut and buttercup squash with a rich and creamy texture.

Makes 8 servings

Ingredients

  • 4 lbs buttercup squash, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • PILAF:
  • 3 tbsp butter or olive oil
  • 2 onions, chopped
  • 2 cups long grain rice (eg. basmati), well rinsed
  • 3 cups boiling water
  • 1/4 cup chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 2 tbsp butter, optional
  • 2 tbsp pomegranate seeds, toasted pumpkin seeds or toasted pine nuts

Method

    1. Toss squash with olive oil, thyme, salt and pepper. Arrange in a single layer on a baking sheet lined with parchment paper, cut side down. Roast in a preheated 400F oven 25 to 35 minutes until browned and tender, turning once if necessary.

    2. Heat butter or oil in a large saucepan. Add onions and cook gently 10 to 15 minutes until tender. Stir in drained rice and cook a few minutes. Add boiling water and 1 tsp salt. Bring to a boil, cover, reduce heat to low and cook 8 to 10 minutes or until rice is tender. Let sit 10 minutes longer off the heat. Stir in the herbs and 2 tbsp butter. Season with salt and pepper.

    3. Place half the pumpkin on a platter and spoon rice on top. Arrange remaining squash over rice.

    4. Sprinkle with pomegranate seeds, pumpkin seeds or pine nuts.

TURKISH RICE PILAF WITH ROASTED PUMPKIN

Find more of Bonnie's delicious recipes in her cookbooks: