Butternut squash tasty rice
Butternut squash tasty rice

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, butternut squash tasty rice. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Place the squash on the top rack of the oven, above the risotto. Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Prepare squash according to package directions.

Butternut squash tasty rice is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash tasty rice is something which I have loved my entire life. They are nice and they look fantastic.

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

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

Turning a butternut squash into rice is a delicious low carb and grain free alternative to traditional rice! Butternut squash rice is easy to make and full of nutritional benefits! As many of you know, I follow a gluten and grain free diet in an effort to keep my autoimmune disease symptoms at bay. AN EASY & DELICIOUS BUTTERNUT SQUASH RECIPE.

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.

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 to a crowd, and you can choose to serve it as a main course or a side dish. Stir in butternut squash and and vegetable broth and bring to a boil. Cover pot and transfer to oven. Garnish with parsley and serve immediately; Enjoy!

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