Butternut Squash Basmati Rice Recipes

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SQUEAMISH SQUASH WITH RICE



Squeamish Squash with Rice image

For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how you serve it.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 6

2 cups water
1 one-inch piece peeled fresh ginger, thinly sliced
1/2 butternut squash, peeled and cut into 1/2-inch cubes
1 cup jasmine rice
1 tablespoon unsalted butter
1/2 teaspoon coarse salt

Steps:

  • Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.

ROASTED BUTTERNUT SQUASH & RICE SALAD



Roasted Butternut Squash & Rice Salad image

We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. - Dolores Deifel, Mundelein, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon kosher salt
1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
2 cups uncooked jasmine rice
2 large sweet red peppers, cut into 1/2-inch pieces
1 cup pine nuts, toasted
6 green onions, thinly sliced
3 tablespoons snipped fresh dill
3 tablespoons coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

Nutrition Facts : Calories 369 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.

BUTTERNUT SQUASH BASMATI RICE



Butternut Squash Basmati Rice image

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

Provided by kitty.rock

Categories     Rice

Time 25m

Yield 3-4 cups

Number Of Ingredients 7

1 tablespoon unsalted butter
1 teaspoon whole cumin seed
1 teaspoon mustard seeds
1 cup basmati rice
3/4 lb butternut squash, peeled, deseeded, and cut in 1-inch cubes (about 2 cups)
2 cups water
2 teaspoons kosher salt

Steps:

  • In a medium saucepan melt the butter.
  • Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
  • Add rice and squash and toss with seeds to mix thoroughly.
  • Add water and salt, and bring to a boil.
  • Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Fluff rice before serving.

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