Butternut squash, cashew and apricot pilaf with chive flowers

Do you want a quick simple dinner full of colour? I’m guessing you do! This recipe makes a lot of pilaf, you can use the leftovers to stuff a squash or serve as a side with your next meal. I have a lot of chives in the garden that are coming into flower, but don’t worry if you don’t as you can top the pilaf with sliced spring onions/scallions instead. you can serve this on its own or with some marinated tofu/tempeh or my personal favorite mock duck. What ever floats your boat!


2 tbsp olive oil
1 onion, diced
1 stalk of celery, finely diced
1/2 butternut squash, diced into small even chunks (I used the top half so I can stuff leftover pilaf into the bottom and bake it)
1 1/2 cup easy cook long grain rice
2 1/2 tsp dhansk spice mix
2 tsp cumin
1/2 tsp fresh ground black pepper
pinch o’ red chili flakes
3- 3 1/2 cups quality vegetable stock, hot
1 tbsp tamari
1 tin of green lentils, drained
1/2 cup coriander leaves, loosely packed, chopped
3/4 cup of any of the following grated, carrot, parsnip or courgette
a handful chopped apricots
a hand full of sultanas (unsweetened cranberries are also good)
1/2 cup cashews
chive flowers for garnish (or sliced spring onions)

Heat the oil in a big pan and add the butternut squash, saute for about 5 minutes and add the celery and the onion, saute until translucent. Add the rice and toss in the oil for a few minutes until all the grains of rice are coated in oil and start to absorb it. Toss through the dhansk spice mix, cumin,salt, black pepper and chili flakes and then add the stock and tamari. Cook until the rice is tender, and all of the has been absorbed. Add the drained lentils, grated vegetables, coriander, dried fruit and cashews and toss through, you just need to heat these ingredients through, then serve in cute little bowls and top with chive flowers (or scallions).

9 thoughts on “Butternut squash, cashew and apricot pilaf with chive flowers

  1. Okay, I must find Chive flowers now. I’ve never seen them at a store so I guess I’ll have to grow some? Such a great hearty meal. I love rice with butternut and the flowers just make it special. Love, love ♥

  2. I have chive flowers! Finally…I get to reap the benefits of my veggie garden ;). I saved my garlic chive flowers and let them go over to the dark side for seed for my daughter to grow BUT my regular chives are ready to be eaten :). Cheers for this gorgeous recipe. I still can’t see my thighs from the other days culinary triumph BUT who cares when something tastes THAT GOOD! This will go part way to shrinking me down to a more acceptable veganese size… can’t be letting the side down now! 😉

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