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
Cuisine: Spanish
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 60 minutes

Style Spanish

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: November 27, 2024

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.

Additional

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!