Azerbaijan Non-GP 2020: Butternut Squash Pilaf

Baku is one of my favorite tracks of the F1 season. Tricky, fast, and something crazy always seems to happen. The Virtual Grand Prix were surprisingly fun to watch and even simulated Baku is a track full of action!

Did you watch any of the virtual GPs while waiting for the season to start?

We made a simple vegetarian pilaf for Azerbaijan this year. It is endlessly adaptable and can have beans, meat, or greens added to the plate for a more complete meal, but it is delicious as is, and smells heavenly with a sprinkling of dill seeds atop the warm flavors or butternut squash and perfectly tender rice.

Rice Pilaf with Butternut Squash

Adapted from AZ Cookbook

5 cups butternut squash, cubed
1 tablespoon granulated sugar
3 teaspoons salt, divided
½ teaspoon dill seeds
3 cups Basmati rice, washed thoroughly, drained
8 tablespoons unsalted butter

1. Place the butternut squash cubes, sugar, salt, and dill seeds in a colander over a large bowl. Let the ingredients sit until the squash releases some juices, about 15 minutes, then discard the juices (some butternut squash varieties do not release juices, so it is ok if you do not see any juices at all).

2. Fill a large heavy-bottomed non-stick saucepan with 12 cups water. Add 2 teaspoons salt. Bring to a boil. Once it is at a boiling point, add the rice and boil for 5 to 8 minutes, stirring occasionally to loosen any grains that may be stuck together, until the rice is half-cooked. To test for doneness, take a bite on a grain of rice—if it is just tender but still has some chew, it is ready. Drain the rice. Set aside.

3. Heat 4 tablespoons of the butter on the bottom of the same pan. Add the butternut squash cubes and cook over medium heat, stirring frequently, for 3 minutes.

4. Level the squash to form one layer. Using a slotted spoon, gently spoon the rice on top of the squash cubes. Shape the rice as a pyramid. Cover the pan with a clean kitchen towel, then secure the lid on top. Reduce the heat to low and cook for 15 minutes.

5. Uncover the rice pot, dot the remaining 4 tablespoons of the butter on top, put the kitchen towel—lid back on top, and cook for 45 minutes more.