How to Make the Best Butternut Squash Rice – Creamy Risotto Like
This is a healthy rice recipe when you don’t have time to fiddle with a risotto and you want a creamy and delicious rice dish. Rice with butternut squash is a warm and comforting combination and good for you too!.
The butternut squash really makes this rice super delicious and a real treat! This is a very simple recipe that just about anyone can make.
Butternut squash is very similar in taste to pumpkin but just a bit sweeter. Butternut squash is an excellent source of vitamin C, manganese, magnesium, and potassium! It is also an excellent source of vitamin A and vitamin E which is very good for healthy and beautiful skin.
Make these easy and delicious side dish your family will love.
- 1 medium butternut squash (2-1/2 - 3 cups cubed)
- 1 small onion, diced fine
- 1 clove garlic, diced fine
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried sage
- 1 cup white rice
- 2-1/4 cups chicken broth
- 1/3 cup milk
- 1/4 cup dried Parmesan cheese
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Brown onion and about 2-1/2 to 3 cups of diced squash in olive oil. Sprinkle sage, salt and pepper on the squash as it cooks.
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Add rice to the pan and continue to saute for about 2 additional minutes.
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Add chicken broth to the pan and bring to a light boil. Cover; reduce heat and simmer for 20 minutes. Remove from heat and stir in 1/3 cup of milk and 1/4 cup Parmesan cheese.
Quick and Easy Way to Cut the Butternut Squash:
Step 1.
Cut the end off of the squash with a sharp heavy knife.
Cut rings about an inch thick. I use a very sharp knife and when the knife starts to stall, use a can to gently tap the knife until it cuts through the tough outer layer of the squash. The butternut squash can be difficult to cut so be very careful. Use a can of beans or a full can of something.
Step 2.
Once you get your rings cut, cut the peel from your squash using a sharp knife. This is very simple and should look like the picture below.
Step 3.
For the cup end of the squash, (the oval shaped end that has a cup indent) remove the seeds and slice into pieces. This makes removing the squash much easier. Sometimes I bake the cup parts and just use the rings for my rice dishes.
Step 4.
Now dice the squash into small pieces. Try and make all the pieces the same size.
Brown 1 small diced onion and about 2-1/2 to 3 cups of diced squash in 1 tablespoon of olive oil. Sprinkle sage, salt and pepper on the squash.
Add 1 cup of rice to the pan and saute for about 2 minutes.
Add 2-1/4 cups of of chicken broth and bring to a light boil. Cover; reduce heat and simmer for 20 minutes. Remove from heat and stir in 1/3 cup of milk and 1/4 cup Parmesan cheese.
Yum, it’s SQUASH ALICIOUS
What to Do with any Leftover Squash?
If you have leftover squash, just toss with a little olive oil and garlic salt. Bake in the oven for 15 minutes at 350 degrees. This makes a great snack or side dish.
Cinnamon Roasted Butternut Squash
