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
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
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
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
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
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
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
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
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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