Best 4 Butternut Squash Basmati Rice Recipes

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Indulge in a delightful culinary journey with our enticing butternut squash basmati rice dish, a harmonious blend of flavors and textures. This delectable recipe combines the earthy sweetness of butternut squash with the delicate aroma of basmati rice, creating a symphony of flavors that will tantalize your taste buds. Accompany this main course with a medley of delectable side dishes, including a refreshing cucumber-tomato salad, a creamy avocado-feta dip, and a zesty cilantro-lime vinaigrette. For a sweet ending, treat yourself to a luscious butternut squash pie, a perfect symphony of autumnal flavors. Each recipe is carefully crafted to provide a unique culinary experience, ensuring a memorable meal that will leave you and your loved ones craving more.

Here are our top 4 tried and tested recipes!

BUTTERNUT SQUASH PILAF



Butternut squash pilaf image

This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Provided by Miriam Nice

Categories     Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 11

1 tbsp vegetable oil
1 onion , chopped
1 tbsp tagine spice blend (we used Bart Baharat)
350g pack ready-diced butternut squash
225g basmati rice
2.5cm/1in piece root ginger , peeled and finely grated
1 garlic clove , crushed
100g fruit & nut mix
600ml vegetable stock
1 tbsp ready-made crispy onions
chopped parsley , to serve (optional)

Steps:

  • Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
  • Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

ROASTED BUTTERNUT SQUASH & RICE SALAD



Roasted Butternut Squash & Rice Salad image

We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. - Dolores Deifel, Mundelein, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon kosher salt
1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 tablespoons snipped fresh dill
3 tablespoons coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

Nutrition Facts : Calories 369 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.

POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE



Potato and Butternut Squash Curry With Brown Basmati Rice image

Make and share this Potato and Butternut Squash Curry With Brown Basmati Rice recipe from Food.com.

Provided by Susan Davis

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons coconut oil
1 onion
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes in tomato puree
1 cup low sodium vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 lb red potatoes
3 cups butternut squash
1 1/2 tablespoons lemon juice

Steps:

  • Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
  • Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
  • Remove from the heat and let the rice stand, covered, at least 10 minutes.
  • While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
  • Add the onion and cook until tender, stirring occasionally, about 3 minutes.
  • Stir in the garlic and cook 1 minute more.
  • Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
  • Bring to a boil and add the potatoes and squash.
  • Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
  • Remove from heat and stir in lemon juice.
  • Serve over rice.

Nutrition Facts : Calories 497.2, Fat 9.7, SaturatedFat 6.4, Sodium 593, Carbohydrate 96, Fiber 9.2, Sugar 5.4, Protein 10.9

BUTTERNUT SQUASH BASMATI RICE



Butternut Squash Basmati Rice image

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

Provided by kitty.rock

Categories     Rice

Time 25m

Yield 3-4 cups

Number Of Ingredients 7

1 tablespoon unsalted butter
1 teaspoon whole cumin seed
1 teaspoon mustard seeds
1 cup basmati rice
3/4 lb butternut squash, peeled, deseeded, and cut in 1-inch cubes (about 2 cups)
2 cups water
2 teaspoons kosher salt

Steps:

  • In a medium saucepan melt the butter.
  • Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
  • Add rice and squash and toss with seeds to mix thoroughly.
  • Add water and salt, and bring to a boil.
  • Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Fluff rice before serving.

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or blemishes.
  • Roast the butternut squash before using it in the rice: Roasting the squash brings out its natural sweetness and makes it easier to mash.
  • Use a good quality basmati rice: Basmati rice is a long-grain rice that has a light, fluffy texture and a nutty flavor.
  • Rinse the rice before cooking it: Rinsing the rice removes the starch and helps to prevent it from clumping together.
  • Use a ratio of 1 cup of rice to 1 3/4 cups of liquid: This will ensure that the rice is cooked through without becoming mushy.
  • Add the butternut squash, spices, and herbs to the rice cooker along with the rice and liquid: This will allow the flavors to meld together as the rice cooks.
  • Fluff the rice with a fork before serving: This will help to separate the grains of rice and make it light and fluffy.

Conclusion:

Butternut squash and basmati rice is a delicious and healthy side dish that can be served with a variety of main courses. It is also a great way to use up leftover butternut squash. With its combination of sweet, savory, and nutty flavors, this dish is sure to please everyone at the table.

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