Butternut Squash Basmati Rice Recipes

SQUEAMISH SQUASH WITH RICE

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

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.

BUTTERNUT SQUASH BASMATI RICE

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.