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Squash Rice Recipe

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Autumn Rice Recipe Butternut Squash, Sage and Cranberries
Autumn Rice Recipe Butternut Squash, Sage and Cranberries from thesouthernsource.com

Description

Squash rice is a healthy and delicious way to incorporate vegetables into your meals. This recipe is a great alternative to traditional rice dishes and is perfect for those who are looking to eat healthier or are trying to incorporate more plant-based meals into their diet. The squash adds a sweet and nutty flavor to the rice, making it a tasty and satisfying meal.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 medium-sized squash (butternut, acorn, or kabocha)
  • 1 cup of rice
  • 2 cups of water or vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Measuring cup
  • Measuring spoons
  • Wooden spoon

Method

  1. Peel and dice the squash into small pieces.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the onion and garlic and sauté until translucent.
  4. Add the diced squash and stir to combine.
  5. Add the rice and stir to combine.
  6. Add the water or vegetable broth and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  8. Simmer for 20-25 minutes or until the rice is cooked and the squash is tender.
  9. Season with salt and pepper to taste.
  10. Fluff the rice with a fork and serve.

Notes

  • This recipe can be made with any type of squash, but butternut, acorn, or kabocha squash work best.
  • You can use water or vegetable broth for this recipe. Vegetable broth will add more flavor to the dish.
  • If you prefer a more savory flavor, you can add herbs such as thyme or rosemary to the dish.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 220
  • Protein: 4g
  • Carbohydrates: 39g
  • Fat: 5g
  • Fiber: 3g

Recipe Tips

  • Make sure to dice the squash into small pieces so that it cooks evenly with the rice.
  • If you don't have olive oil, you can use any type of cooking oil.
  • For added texture, you can add chopped nuts such as almonds or pecans to the dish.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and healthy squash rice recipe!


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