Round wooden dish littered with vivid colors: the sunset orange butternut chunks nestled on top of the pale, saffron-infused rice, contrasted with bright pops of green peas, red pepper strips and golden-brown edges of artichoke hearts. A generous scatter of cilantro and squeezed lemon wedges garnish the feast.

Roasted Butternut Squash Paella

Name: Roasted Butternut Squash Paella
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 medium butternut squash peeled and cubed; 2 cups medium-grain rice; 4 cups vegetable stock; 1 cup green peas fresh or frozen; 1 cup artichoke hearts quartered; 1 red bell pepper thinly sliced; 4 cloves garlic minced; 1 lemon cut into wedges; ¼ cup cilantro chopped; a pinch saffron; 1 teaspoon smoked paprika; 4 tablespoons extra virgin olive oil; to taste salt; to taste pepper

Gluten-free, Spanish-inspired, warm and bright paella

Category Main Course

Prep 20 minutes

Cook 60 minutes

Style Spanish

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · November 27, 2024

A little about this dish

Today we’re taking a soul-warming, gluten-free spin on Spanish cuisine! Our star ingredient is the seasonal butternut squash, offering a sweet, nutty flavor that complements the dynamic, smoky paprika and zesty citrus touches, creating a unique blend of comfort and pizzazz.

Ingredients (for 4)

Medium butternut squash — 1 — peeled and cubed
Medium-grain rice — 2 cups
Vegetable stock — 4 cups
Green peas — 1 cup — fresh or frozen
Artichoke hearts — 1 cup — quartered
Red bell pepper — 1 — thinly sliced
Garlic — 4 cloves — minced
Lemon — 1 — cut into wedges
Cilantro — ¼ cup — chopped
Saffron — a pinch
Smoked paprika — 1 teaspoon
Extra virgin olive oil — 4 tablespoons
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🔥🍠🍴

Preheat your oven to 400°F (200°C). Toss butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Step 2 — 🍳🍞🌶️

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in red bell pepper and cook for another 2-3 minutes.
Step 3 — 🥄🍚🌶️

Add the rice, smoked paprika, and saffron. Stir until the rice is well-coated with spices. Pour in the vegetable stock and bring the mixture to boil.
Step 4 — 🔛🔥🥘

Reduce heat to low, cover the pan, and let it simmer for about 20 minutes until rice is nearly cooked.
Step 5 — 🥣🌱🍲

Stir in the roasted squash, peas, and artichoke hearts. Cover the pan, and continue to cook for another 10-15 minutes until the liquid is absorbed and rice is tender.
Step 6 — 🥗🍋🍽️

Garnish with chopped cilantro and lemon wedges before serving.

A final fox tip

This dish easily becomes vegan-friendly with the use of vegetable stock. You can play around with different vegetables according to what's in season. Consider adding a touch of heat with some chili flakes. Kids can help with rinsing vegetables and setting the table. Remember when serving, the bigger the wooden dish the better, it lends a more authentic touch to your Instagram photo!