SQUEAMISH SQUASH WITH RICE
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
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.
BUTTERNUT SQUASH BASMATI RICE
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
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.
RICE STUFFING WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
- Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
- Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:
POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE
Make and share this Potato and Butternut Squash Curry With Brown Basmati Rice recipe from Food.com.
Provided by Susan Davis
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
- Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
- Remove from the heat and let the rice stand, covered, at least 10 minutes.
- While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
- Add the onion and cook until tender, stirring occasionally, about 3 minutes.
- Stir in the garlic and cook 1 minute more.
- Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
- Bring to a boil and add the potatoes and squash.
- Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
- Remove from heat and stir in lemon juice.
- Serve over rice.
Nutrition Facts : Calories 497.2, Fat 9.7, SaturatedFat 6.4, Sodium 593, Carbohydrate 96, Fiber 9.2, Sugar 5.4, Protein 10.9
ROASTED BUTTERNUT SQUASH & RICE SALAD
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
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 PILAF
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions
Provided by Miriam Nice
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
- Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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