Butternut squash tasty rice
Butternut squash tasty rice

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash tasty rice. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil. 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.

Butternut squash tasty rice is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash tasty rice is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. 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. Make ready 1/2 Butternut squash, cubed
  2. Get 1 onion
  3. Take 225 g rice
  4. Get 1 tsp ginger puree
  5. Get 1 tsp garlic puree
  6. Make ready 1 tbsp paprika
  7. Get 1/2 tsp cayenne pepper
  8. Prepare 600 ml water
  9. Prepare 1 stock cube
  10. Prepare 60 g peanuts or cashews
  11. Get 60 g raisins
  12. Take Handful fresh mint, chopped roughly
  13. Get 1 tbsp oil

AN EASY & DELICIOUS BUTTERNUT SQUASH RECIPE. 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.

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.

Cover pot and transfer to oven. Garnish with parsley and serve immediately; Enjoy! This Rice with Roasted Butternut Squash and Dried Cranberries is a delicious gluten-free and vegan side dish that is great for the holidays. Today, I brought you another quick, easy, and delicious side dish for the big day tomorrow. Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid.

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