Roasted Squash Grain Free “Rice” Pilaf


I used to make celeriac rice all the time a year ago, and I realized this week that I haven't made it in a long time.  I saw some celeriac at the store, and I went for it, knowing I could whip up some delicious rice dish that I was now craving.  I had some butternut squash on hand as well, and I wanted to incorporate that.  So, this was going to be a combination cooked/raw dish, well balanced for a cool winter day. I flavored the celeriac rice with garlic, thyme, and a bit of walnut butter for richness and it was delicious as it was, but even better once I added the squash and spinach!


I roasted the butternut squash in chunks, as is my favorite way to cook it. I love it so much that I could eat a big bowl of just that alone. Once the dish was all together, it was sooo good! Crave worthy savory deliciousness!  Celeriac is also a great detoxing vegetable, so if you are going for that after all of the Holiday over-indulging, it will be much better on your system than real rice.

Roasted Squash Grain Free "Rice" Pilaf

Serves 1-2

1 large butternut squash, peeled, seeded and cut into cubes
olive oil

1 head celeriac (3 cups diced)
1 garlic clove, minced
1 Tbsp fresh thyme leaves
2 Tbsp walnut butter or pecan butter, whisked together with 2 Tbsp filtered water
sea salt to taste
2 Tbsp nutritional yeast (optional)
2 Tbsp shelled hemp seeds
1 cup chopped spinach
1/2 cup toasted pumpkin seeds

Preheat the oven to 400F degrees.  Toss the squash with just enough olive oil to coat it, then spread out on a sheet pan, and place in the oven.  Roast for about 30-45 minutes until tender and starting to brown at the edges.  Season with sea salt to taste.

Meanwhile, to make the rice, pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature.

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