Spiced Winter Squash Pilaf with Raisins is a warm, comforting dish that highlights the natural sweetness of winter squash paired with gentle spices and tender raisins. Cooked together with brown rice, this pilaf has a cozy, well-balanced flavor that works beautifully as a side dish or a light main.
Everything is prepared in the rice cooker, making it an easy, mostly hands-off recipe. It’s a flexible dish that can be adapted to the squash or vegetables you have on hand, and it pairs especially well with lentils or hearty bean dishes.
Below you’ll find the full recipe and a step-by-step video showing how to make it.
Spiced Winter Squash Pilaf with Raisins (Rice Cooker)
Ingredients
- 1 cup brown rice
- 2½ cups water
- 3 cups diced winter squash (1/2 inch cubes)
- ½ cup chopped onion
- 1–2 teaspoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼–½ cup raisins
Instructions
1. Add all ingredients to the rice cooker and stir gently to mix.
2. Cover and cook on the Brown Rice setting until the rice cooker completes its cycle.
3. When the cooker switches to Warm, let it rest for about 20 minutes with the lid closed to finish steaming.
4. Fluff the pilaf gently with a fork, taste, and add more salt, pepper, or spices if desired.
5. Serve warm as a side dish.
Notes
- Trombocino, butternut, acorn, delicata, and kabocha squashes all work well in this recipe.
- Trombocino and delicata have tender, edible skins and do not need to be peeled. Butternut, acorn, and kabocha should be peeled before dicing.
- For extra color and flavor, you may add up to 1 cup diced vegetables such as carrots, peas, or bell peppers.
- Serve with lentil patties or a hearty bean dish for a complete meal.
