The wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf.

This is a quick easy recipe to make but the resulting dish is warm and comforting and is packed full of vitamins and goodness.


Radishes are delightfully low in calories and is a low-GI food that can help to fill you up and provide you with slow-release energy.

This is a great meal for all the family – though you may like to serve the youngest in the family before scattering the chopped chilli on top!

Butternut Squash Pilaf
(© Love Radish
Butternut Squash Pilaf
Print Recipe
Nutrition Facts
Butternut squash pilaf with almonds and coconut yoghurt
Amount Per Serving
Calories 2940 Calories from Fat 1008
% Daily Value*
Fat 112g172%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 75g
Cholesterol 4mg1%
Sodium 3311mg144%
Potassium 3504mg100%
Carbohydrates 428g143%
Fiber 33g138%
Sugar 32g36%
Protein 68g136%
Vitamin A 44740IU895%
Vitamin C 176mg213%
Calcium 868mg87%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut squash pilaf with almonds and coconut yoghurt

A great meal for all the family
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 2940kcal


  • Large saucepan with a tight-fitting lid


  • 4 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400 g basmati rice
  • 400 g butternut squash or pumpkin diced
  • 800 ml hot vegetable stock
  • Salt and pepper
  • 100 ml coconut yoghurt
  • 100 g radishes sliced
  • 100 g roasted almonds crushed
  • Small bunch mint roughly chopped
  • Small bunch coriander roughly chopped
  • 1 chilli chopped


  • Heat the oil in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.
  • Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.
  • Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer.
  • Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
  • Remove the lid and give a gentle stir. Top with a spoonful or two of coconut yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.


Calories: 2940kcal | Carbohydrates: 428g | Protein: 68g | Fat: 112g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 75g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 3311mg | Potassium: 3504mg | Fiber: 33g | Sugar: 32g | Vitamin A: 44740IU | Vitamin C: 176mg | Calcium: 868mg | Iron: 16mg

Recipes courtesy of Love Radish

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