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Butternut Squash Brown Rice Recipe

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Butternut Squash Brown Rice What the Forks for Dinner?
Butternut Squash Brown Rice What the Forks for Dinner? from whattheforksfordinner.com

Description

This butternut squash brown rice recipe is a perfect dish to serve as a side or main course for any meal. The nutty flavor of brown rice pairs wonderfully with the sweet and savory taste of roasted butternut squash. The dish is also loaded with nutrients, making it a healthy choice for any occasion.

Prep Time

The prep time for this recipe is approximately 15-20 minutes.

Cook Time

The cook time for this recipe is approximately 45-50 minutes.

Ingredients

  • 1 butternut squash, peeled and diced into 1-inch cubes
  • 2 cups of brown rice
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 4 cups of vegetable broth
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Equipment

  • Baking sheet
  • Large pot with lid
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method

  1. Preheat the oven to 400°F.
  2. Place the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and roast in the oven for 25-30 minutes, or until tender and slightly browned.
  3. While the butternut squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
  4. Add the brown rice to the pot and stir to combine with the onion and garlic. Cook for 1-2 minutes, stirring constantly.
  5. Add the vegetable broth, salt, and black pepper to the pot and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  7. Simmer the rice for 35-40 minutes, or until the liquid is absorbed and the rice is tender.
  8. Once the butternut squash is finished roasting, add it to the pot with the rice and stir to combine.
  9. Adjust seasoning to taste and serve hot.

Notes

This recipe can easily be made vegan by substituting the vegetable broth with water or a vegan broth.

Nutrition Info

This dish serves 4 and contains approximately:
  • Calories: 380
  • Carbohydrates: 73g
  • Protein: 7g
  • Fat: 8g
  • Saturated Fat: 1g
  • Sodium: 1050mg
  • Fiber: 8g
  • Sugar: 4g

Recipe Tips

For added protein, try adding some cooked chickpeas or black beans to the dish. You can also substitute the butternut squash for another type of winter squash, such as acorn or kabocha squash. Another great addition to this recipe is a handful of chopped fresh herbs, such as parsley or cilantro, for some added freshness and flavor.

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