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BUTTERNUT SQUASH RICE
Butternut Squash Rice is a warm, savory-sweet side dish recipe that’s simple to make and loaded with flavor.
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Servings: 4
Calories: 398kcal
Equipment
Ingredients
- 1 small butternut squash peeled and diced (about 2 cups)
- 1 cup long grain rice white or jasmine
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
- Fresh Rosemary and Shaved Parmesan for garnish optional
Instructions
- Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss the diced squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized. - Cook the Rice:
In a medium saucepan, bring the broth (or water) to a boil. Stir in the rice, cover, and reduce heat. Simmer until rice is cooked through (about 20 minutes). - Sauté the Aromatics:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onions and sauté until translucent (about 3–4 minutes). Stir in garlic and Italian season, cooking for 1 minute. - Combine Everything:
Add the cooked rice and roasted squash to the skillet. Toss everything together gently. Season with salt and pepper to taste. Add a dollop of butter or a spask of cream to make it silkier. - Garnish & Serve:
Finish with fresh rosemary and shaved parmesan.
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 23g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 85mg | Sodium: 743mg | Fiber: 2g | Sugar: 2g
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