Squash, Mushroom and Gorgonzola Pilaf

There’s a little bit of prep involved in this dish, but once that’s done it really does take care of itself. It is absolutely delicious and the addition of Gorgonzola (or whichever strong tasting cheese you prefer) will make this dish feel like a real treat.

Try it this weekend and let us know what you think.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Squash, Mushroom and Gorgonzola Pilaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Wilcock
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x


Super treat food, without the cheat!!



1 tsp rapeseed oil

1 large onion, halved and sliced

3 garlic cloves, finely chopped

200g chunk butternut squash, peeled, deseeded and diced

140g small button mushroom

125g brown basmati rice

700ml reduced-salt vegetable stock

10 pieces dried mushroom, chopped

2 tsp chopped fresh sage

small pack parsley, chopped, stalks and leaves separated

40g gorgonzola, crumbled


  1. Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins.
  2. Tip in the squash and button mushrooms, and cook for a few mins more.
  3. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks.
  4. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
  5. Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
  • Prep Time: 15
  • Cook Time: 50


  • Calories: 422

Leave a Reply