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
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.
Add rice to the pan and continue to saute for about 2 additional minutes.
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:
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.
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.
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.
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