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Squash, Mushroom and Gorgonzola Pilaf

  • 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