Saffron Pilaf with Roasted Delicata Squash, Pomegranate & Pistachios
Golden roasted delicata slices develop tender edges and a light caramelized finish against a fluffy, saffron-infused rice studded with crunchy toasted pistachios and ruby pomegranate seeds. The contrast of textures—silky rice, crisp-tender squash, nutty crunch—and the balance of sweet, tangy, and herbaceous notes make this a memorable autumn accompaniment.
Swap any component to suit pantry or dietary needs: use long-grain jasmine instead of basmati, toasted almonds or walnuts in place of pistachios, and vegetable broth for a vegetarian version (this recipe is vegetarian as written). Bloom saffron in warm broth for the best color and floral flavor; toasted nuts and freshly zested lemon brighten the finished pilaf.
Serve alongside roasted poultry or as a central vegetarian Thanksgiving side; it also works well on holiday buffets, weeknight dinners, or plated with a simple green salad. Make ahead by roasting the squash and toasting nuts up to 24 hours in advance; gently reheat the rice with a splash of broth before serving.
How to Make It
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1
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment.
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2
Halve the delicata squash lengthwise, scoop out seeds, and slice into 1–1.5 cm half-moons. Toss the slices with 1 tbsp olive oil, 1 tbsp maple syrup, 0.5 tsp salt, and 0.25 tsp black pepper. Arrange in a single layer on the prepared sheet and roast until tender and caramelized, 20–25 minutes, flipping once halfway.
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3
Warm the vegetable broth in a small saucepan, remove from heat, add saffron threads, and let steep for 5 minutes to bloom.
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4
While the squash roasts, toast the pistachios in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes; transfer to a bowl and roughly chop once cool.
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5
Heat 2 tbsp olive oil and 2 tbsp butter in a medium wide saucepan over medium heat. Add the onion and shallot and sauté until translucent, 5–7 minutes.
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6
Add the garlic and cook 30 seconds until fragrant. Stir in the rice and toast, stirring constantly, for 2 minutes so the grains become glossy.
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7
Pour the warm saffron-broth into the rice, add 1 tsp salt and 0.25 tsp black pepper, bring to a gentle simmer, then reduce heat to low, cover, and cook undisturbed until rice is tender and liquid absorbed, 12–15 minutes.
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8
Remove the rice from heat and let rest, covered, for 5 minutes. Fluff gently with a fork.
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9
Fold in lemon zest, fresh thyme leaves, half the chopped pistachios, and half the pomegranate seeds. Taste and adjust seasoning with additional salt or lemon if needed.
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10
Arrange roasted delicata slices over or beside the pilaf and sprinkle with remaining pomegranate seeds, pistachios, and chopped parsley just before serving.
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11
Serve warm alongside roasted meats or as a vegetarian centerpiece. Leftovers keep refrigerated up to 3 days; gently reheat with a splash of broth to restore moisture.