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Vegetarian Butternut Squash and Leek Paella

Vegetarian Butternut Squash and Leek Paella

Makes 8-10 servings



  1. Preheat the oven to 425 degrees F.
  2. Combine the squash, 2 tablespoons oil and 1/2 teaspoon salt on a parchment-lined baking sheet. Toss to combine and arrange in an even layer. Bake in the oven until browned and caramelized, about 30 to 40 minutes. Set aside.
  3. Heat oil in a large cast iron skillet or paella pan over a medium-high flame. Add the onion and saute until soft, about 5 minutes. Toss in the leeks and continue to cook until wilted, about 3 more minutes.
  4. Add the Spice Blend and rice. Stir to coat in the oil and onion mixture. Continue to cook, stirring occasionally, until all the rice has gotten a chance to toast on the bottom of the pan, about 3 minutes. Add a small amount of broth and scrape up any brown bit on the bottom of the pan. Stir in the tomatoes and 1 teaspoon salt. Spread the rice mixture in an even layer in the pan.
  5. Pour enough of the stock over the rice so it is just slightly submerged. Bring to a boil, then turn the heat down to medium-low and simmer until most of the liquid is absorbed, about 25 to 30 minutes. Taste the rice; it should be crusty around the edges and al dente on top, but cooked through in the middle. If not, add another cup of stock and continue to cook for another 5 to 10 minutes.
  6. When paella is done, arrange the roasted butternut squash on top and garnish with parsley or scallions.


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