This Butternut Squash and Apple Pilaf is Paleo, Whole30, and vegan! This recipe perfectly combines butternut squash, apple, cinnamon, sage, and caramelized onion. It’s a delicious grain-free “rice” dish that would be perfect for your Thanksgiving table!

This recipe’s ancestors were little more than glorified “hashes” — just some sauteed butternut squash and maybe a bit of onion if I was lucky, and not too lazy to chop one up. Luckily for you, this recipe evolved to include “riced” (instead of “roughly chopped”) butternut squash and apples! I also added cinnamon for a bit of extra flavor. Although sweet potatoes are definitely my favorite starchy veggie, butternut squash is pretty great too. This butternut squash and apple pilaf is a definite “win.”

I hope you guys like the whole “riced veggie” concept of this recipe, since I have a similar recipe coming your way soon! I’ll give you a little hint about it: I replaced the bread in this typical Thanksgiving recipe with sweet potato “rice” . . . and it turned out so well! I can’t wait to share it with you.

You might be wondering how to make veggie “rice.” That’s a fair question; I’d be wondering the same thing if I were you. These are the basic steps:

1. Spiralize your vegetable.
2. Place the veggie noodles in your blender and cover with water. The water should cover the tops of the noodles by a few centimeters.
3. Turn the blender on high for just a few seconds, then turn it back off. If left on for longer than a few seconds, the blender will liquefy your noodles.
4. Using a strainer, drain all the water out of your riced noodles. Cook the “rice” in a large skillet.

I hope you guys love this butternut squash and apple pilaf! It’s seriously so good. Seriously. Seeeeerioussssssly. <– Oh jeez, why am I so weird? I guess that’s a good thing, because so far my weirdess has kept you all coming back for more recipes. Thank you! <3 You make my “job” worth having!

As a thank-you, I’d like to invite you guys to join my email club! I’m sending out a new subscriber-exclusive recipe this week, and I’ll be sharing some of my favorite Thanksgiving dishes! Eventually (aka once I get my life together), I’ll share exclusive subscriber bonuses via email . . . like giveaways, coupons, et cetera. Come join the party!

As I mentioned in this post, I’ll be posting three times this week, so don’t forget to come back for more recipes on Wednesday and Friday! Thanks for reading!

Print Recipe

Apple and Butternut "Rice" Pilaf

Course

Side Dish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1/2 medium onion diced small
• 1 medium apple 5-6 oz
• 10 oz butternut squash (about 4 cups spiraled 2 cups riced)
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup water
• 1 tablespoon coconut oil

Course Side Dish Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 1/2 medium onion diced small 1 medium apple 5-6 oz 10 oz butternut squash (about 4 cups spiraled 2 cups riced) 1/2 teaspoon dried sage 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup water 1 tablespoon coconut oil

Instructions

1. Heat the coconut oil in a large, deep skillet over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
2. Spiralize the squash and either pulse in a food processor or add to a large blender and cover with water. Quickly turn speed up to high and then immediately back down. Drain. Add the squash "rice" and the 1/2 C water to the skillet. Cover and raise heat to medium high. Cook for 5 minutes, or until squash is soft.
3. Spiralize the apple and roughly chop the "noodles." Add them to the skillet and cook, uncovered, until all remaining water has evaporated. Stir occasionally.
4. Add salt and spices. Serve.