Delicious Butternut Squash And Rice Recipes

May 28, 2023 Post a Comment

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Description

Butternut squash is a versatile vegetable that can be used in a variety of recipes. When combined with rice, it creates a hearty and satisfying meal that is perfect for any season. Whether you are looking for a vegetarian option or a side dish to accompany your favorite protein, these butternut squash and rice recipes are sure to impress.

Prep Time

The prep time for these recipes varies depending on the specific dish, but most will take around 20-30 minutes to prepare.

Cook Time

The cook time for these recipes also varies, but most will take between 30-45 minutes to cook.

Ingredients

The ingredients for these recipes will depend on the specific dish, but some common ingredients include: - Butternut squash - Rice (white, brown, or wild) - Vegetable or chicken broth - Onion - Garlic - Olive oil - Salt and pepper - Parmesan cheese - Fresh herbs (such as thyme or sage) - Pecans or walnuts (optional)

Equipment

To make these recipes, you will need: - Large saucepan or pot - Baking sheet - Knife - Cutting board - Measuring cups and spoons - Wooden spoon or spatula - Mixing bowl (for some recipes)

Method

1. Butternut Squash Risotto - Preheat your oven to 400°F. - Cut a butternut squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast in the oven for 45 minutes or until tender. - While the squash is roasting, heat 4 cups of vegetable or chicken broth in a large saucepan or pot. - In a separate saucepan, sauté 1 diced onion and 2 minced garlic cloves in 2 tablespoons of olive oil until the onion is translucent. - Add 1 cup of arborio rice to the onion and garlic mixture and stir to coat. Cook for 2-3 minutes. - Add 1 cup of white wine and stir until it is absorbed. - Begin adding the hot broth to the rice mixture, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. - Once the rice is cooked, stir in the roasted butternut squash and 1/2 cup of grated Parmesan cheese. - Season with salt and pepper to taste. 2. Butternut Squash and Wild Rice Salad - Cook 1 cup of wild rice according to package instructions. - While the rice is cooking, peel and dice 1 butternut squash into small cubes. - Toss the squash cubes with 2 tablespoons of olive oil and season with salt and pepper. - Roast the squash in the oven at 400°F for 25-30 minutes or until tender. - Once the rice and squash are cooked, combine them in a mixing bowl. - Add 1/4 cup of chopped pecans or walnuts and 2 tablespoons of chopped fresh herbs (such as thyme or sage). - Drizzle with 2 tablespoons of olive oil and toss to coat. - Season with salt and pepper to taste.

Notes

- To save time, you can use pre-cut butternut squash instead of cutting your own. - You can also use different types of rice depending on your preference. - These recipes can be easily adapted to be vegan by using vegetable broth instead of chicken broth and omitting the Parmesan cheese.

Nutrition Info

The nutritional information for these recipes will vary depending on the specific dish, but most will be high in fiber and vitamin A.

Recipe Tips

- Be sure to stir the rice constantly when adding the broth to prevent it from sticking to the bottom of the pot. - If you prefer a creamier risotto, you can stir in 1/4 cup of heavy cream at the end. - To make these recipes even more flavorful, you can add other vegetables such as kale or mushrooms.