Butternut squash tasty rice
Butternut squash tasty rice

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butternut squash tasty rice. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve There's nothing better than a warm and rich casserole for dinner ESPECIALLY when said casserole is prepared with arborio rice plus butternut. One-Pot Butternut Squash Pilaf. featured in One-Pot Vegan Dinners.

Butternut squash tasty rice is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Butternut squash tasty rice is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Butternut squash tasty rice:
  1. Prepare 1/2 Butternut squash, cubed
  2. Take 1 onion
  3. Make ready 225 g rice
  4. Take 1 tsp ginger puree
  5. Make ready 1 tsp garlic puree
  6. Prepare 1 tbsp paprika
  7. Prepare 1/2 tsp cayenne pepper
  8. Take 600 ml water
  9. Prepare 1 stock cube
  10. Prepare 60 g peanuts or cashews
  11. Take 60 g raisins
  12. Take Handful fresh mint, chopped roughly
  13. Prepare 1 tbsp oil

Great butternut squash and earthy sage and thyme. I consistently have great results with perfectly cooked, creamy rice when. Creamy butternut squash risotto recipe, perfect for autumn. Butternut squash is easily available in most parts of the world, and its mild and sweet flavor has made it one of my personal favorites.

Steps to make Butternut squash tasty rice:
  1. Cut the butternut squash in half lengthways. Pop it in the oven for approximately 30 minutes, uncovered at 180C until the skin begins to brown and the orange flesh is softened. Set aside to cool then cube. Set aside any seeds. (These can be eaten as a snack. For best results toss in a tbsp salt.)
  2. Roughly chop the onion and add to a pan with the oil on a medium heat for a few minutes until beginning to turn translucent and lightly golden.
  3. Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper.
  4. Add peanuts, raisins, stock cube and water. Cover and allow rice to cook, stir briefly every 5 minutes to prevent the rice sticking to the bottom of the pan.
  5. After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end.
  6. Serve on it's own or with a fried egg on top.

It's perfect for anyone on Butternut squash can also be turned into tasty "rice" or noodles. Try the "mac and cheese" that contains no dairy, or go straight for the lasagna! Place the butternut squash on a sheet pan. Recipe for "rice" made of butternut squash, sauteed with onion and spices and topped with slivered almonds. Turning vegetables into "rice" is all the rage these days and I, personally, love it.

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