Butternut Squash Rice
This quick and easy rice dish is full of Fall flavor! Serve up Butternut Squash Rice for a weeknight dinner or at the holiday table.
Servings: 4 large servings
Calories: 451kcal
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 large onion diced
- 8 ounces basmati rice about 1 ¼ cup
- 2 cups chicken or vegetable broth
- 1 tablespoon minced fresh sage
- 1 teaspoon minced fresh thyme
Instructions
- Preheat oven to 425°F. Toss the butternut squash with the olive oil, salt and pepper, and then spread into one layer on a baking sheet. Bake in preheated oven for 10-15 minutes, or until fork tender. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add in the garlic and onion, and cook until just fragrant and tender, about five minutes.
- Add in the rice, and stir to coat all grains. Add in the broth, bring to a boil. Reduce head to low, cover, and let cook undisturbed for 15-20 minutes, or until all the liquid is absorbed.
- Remove from heat, and let rest for 5 minutes. Then fluff with fork. Add in the butternut squash, sage, thyme, and salt and pepper to taste. Stir until well-combined.
Notes
- Rinse the basmati in cold water until it runs mostly clear before cooking. Skipping this step is the most common reason for gummy rice.
- No butternut squash? Acorn, hubbard, pumpkin, or even sweet potato all work as a swap.
- Leftovers keep in the fridge for up to 4 days. Reheat with a splash of broth to loosen the rice back up.
Nutrition
Serving: 1large serving | Calories: 451kcal | Carbohydrates: 71g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 515mg | Potassium: 805mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20220IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 2mg
