Kabocha Squash Pilaf with Coconut

Ingredients for Kabocha Squash Pilaf with Coconut

• 2 tablespoons dried currants

• 1 tablespoon apple cider vinegar

• 2 tablespoons virgin coconut oil

• 1 small onion, chopped

• 4 thin slices peeled ginger

• 190g shredded peeled kabocha squash

• 190g basmati rice, rinsed

• Kosher salt, freshly ground pepper

• Toasted unsweetened coconut flakes (for serving)

Combine currants and vinegar in a small bowl; set aside.

Heat oil in a large skillet over medium; cook onion and ginger, stirring occasionally, until softened, 8–10 minutes. Stir in squash, rice, and 300ml water; season with salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, 15–18 minutes. Remove from heat, fluff rice with a fork, and let sit covered 10 minutes.

Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.