Vegetarian

Butternut Squash and White Bean Pilaf takes several minutes to prepare.

Butternut Squash and White Bean Pilaf takes several minutes to cook.

Butternut Squash and White Bean Pilaf makes 6 servings.

The ingredients for Butternut Squash and White Bean Pilaf are:

910 gram(s) Marketside Butternut Squash 85 grams = 1 cup cubed
208 grams Parsnips
90 gram(s) Baby Carrots
1 tbsp Olive oil
439 gram(s) Great Value canned Navy Beans 439grams/15.5oz=1 can
.75 cup Great Value uncooked Brown rice
1 serving Green Onion (fresh-1 stalk)
4 tbsp Olive oil
63 gram(s) Great Value Honey 1 tbsp=21 grams
6 tsp great value lemon juice
.25 tsp Ground Cumin
.12 tsp Cinnamon, ground
.12 tsp Salt
.12 tsp Black Pepper (Ground)

Here is how you make Butternut Squash and White Bean Pilaf:

Set brown rice to cook. Preheat oven 375. Cube Butternut Squash, slice Parsnips & Carrots. In a large bowl toss in all and 1 tbsp Olive oil. Spread over a aluminum foil lined baking sheet. Bake 20 minutes until soft. Remove from oven and transfer to large bowl. Add the drained white beans, cooked brown rice, green onion and dressing. To make the dressing combine the following: 1/4 olive oil, 3 tablespoons honey, 2 tablespoons lemon juice, 1 tsp cumin, pinch of cinnamon, pinch of sea salt and a pinch of ground black pepper Serve warm or chilledServing Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ALICEEBROYLES.

The nutritional information for Butternut Squash and White Bean Pilaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 363.4

• Total Fat: 13.1 g
• Cholesterol: 0.0 mg
• Sodium: 292.2 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 9.1 g
• Protein: 8.4 g