Butternut Squash Recipe – The Ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact quantities at the very bottom of the recipe card:

• Cumin and Coriander Seeds: In Indian and Pakistani cuisine, whole spices are added to hot oil at the beginning to better release their flavors. If you don’t have whole seeds, you can skip this step and add the ground versions along with the other spices later.
• Onion: I sauté the onion over medium heat until it turns a nice golden brown; this gives the pilaf a beautiful color and a slightly sweet flavor.
• Garlic-Ginger Paste: This is a staple ingredient in Pakistani and Indian cuisine and provides a flavorful base for the dish. It’s easy to make from fresh garlic and ginger, but you can also use store-bought paste from the supermarket if you’re in a hurry.
• Raisins:The raisins add a touch of sweetness to the dish. If you don’t like raisins, you can also use dried cranberries or sultanas, or leave them out entirely.
• Butternut squash:Butternut squash is perfect for this pilaf because it becomes sweet and creamy. Alternatively, you can use Hokkaido squash, which doesn’t need to be peeled. When shopping, make sure the squash is firm and free of soft spots.
• Turmeric, paprika, and chili powder: Turmeric adds a golden color, paprika adds a mild sweetness, and chili powder provides a pleasant heat that you can adjust to your own taste.
• Basmati rice: Be sure to wash the rice thoroughly before cooking to remove excess starch, which will make the pilaf more fluffy. Alternatively, you can use jasmine rice.
• Vegetable broth:The broth provides the necessary moisture and adds extra flavor to the rice. You can also use chicken broth if you don’t want to make the dish vegetarian or vegan. If you don’t have any broth on hand, you can simply use hot water instead.
• Bay leaf and cinnamon stick:These spices give the pilaf an aromatic base. If you don’t like cinnamon, you can leave it out.