Kabocha Squash Pilaf with Coconut Recipe | Epicurious
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
Keywords
- pilaf
- dried currant
- kabocha squash
- basmati rice
- coconut
- side
- dinner
- dairy free
- gluten free
- vegan
- vegetarian
- easy
- weeknight meals
- simmer
- fall
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 2 tablespoons dried currants
- 1 tablespoon apple cider vinegar
- 2 tablespoons virgin coconut oil
- 1 small onion, chopped
- 4 thin slices peeled ginger
- 1 cup shredded peeled kabocha squash
- 1 cup basmati rice, rinsed
- Kosher salt, freshly ground pepper
- Toasted unsweetened coconut flakes (for serving)
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