This is a special recipe that I usually reserve for the holidays and this year I am making it for Thanksgiving.


  • 1 package Santa Fe Pilaf or Gluten Free Santa Fe Pilaf
  • 2 cups vegetable broth, or 3.5 cups of broth for Gluten Free Santa Fe Pilaf
  • 1 1/4 lb butternut squash, cleaned, peeled and cut into 2-inch chunks
  • 1 bunk greens, cleaned and chopped
  • 1/2 medium onion, diced
  • 1/3 cup honey
  • 1 TBS lime juice
  • 2 TBS olive oil
  • 1 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/2 cup cilantro, chopped


  1. Preheat oven to 400.
  2. In a food processor or blender, combine honey, lime, cilantro, chili powder, salt and pepper.  Pulse a few time and gradually add the olive oil.
  3. In large bowl, toss the squash with 3/4 of the cilantro-honey dressing.
  4. Pour squash onto a foil-lined baking sheet and roast at 400 for about 35 minutes or until tender, turning occasionally.
  5. In a pot, saute onion for 2 minutes.  Add greens and vegetable broth.  Cover and bring to a boil.
  6. Add Santa Fe Pilaf and reduce heat.  Simmer for 20 minutes or until all liquid is absorbed.
  7. Place Santa Fe Pilaf in your serving platter.  Stir in remaining cilantro-honey dressing.
  8. Top with roasted butternut squash and serve warm
  9. Enjoy!