Receta Butternut Squash and Pomegranate Pilaf

Butternut Squash Serves about 3 tbsp vegetable 1 shallot, 2 sprigs of 4 leaves of 3 cups cubed butternut 2 cups basmati 1/2 tsp 3 cups 1/2 cup pomegranate 1/4 cup chopped 1. In a large saucepan over medium high heat, cook the shallots, thyme, and sage in the oil for about three to four minutes until the shallots have softened and begin to 2. Add the butternut squash and cook until the edges have browned. Add the rice and salt, and cover with about 3 cups of water. Bring up to a simmer then cover the pot and reduce the heat. Continue to cook until all the water has been absorbed and the rice is cooked. Remove and discard the thyme and sage leaves. Fluff with a fork…