Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash tasty rice. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Place the squash on the top rack of the oven, above the risotto.
Butternut squash tasty rice is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Butternut squash tasty rice is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash tasty rice:
- Make ready 1/2 Butternut squash, cubed
- Get 1 onion
- Prepare 225 g rice
- Take 1 tsp ginger puree
- Prepare 1 tsp garlic puree
- Prepare 1 tbsp paprika
- Make ready 1/2 tsp cayenne pepper
- Get 600 ml water
- Take 1 stock cube
- Make ready 60 g peanuts or cashews
- Make ready 60 g raisins
- Prepare Handful fresh mint, chopped roughly
- Make ready 1 tbsp oil
Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter Continue cooking, stirring rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed. Sometimes butternut squash is referred to as the winter squash. This name can be misleading since butternut squash is harvested in early fall. I always make a little extra because, in my opinion, the leftover soup tastes even better the next day!
Steps to make Butternut squash tasty rice:
- Cut the butternut squash in half lengthways. Pop it in the oven for approximately 30 minutes, uncovered at 180C until the skin begins to brown and the orange flesh is softened. Set aside to cool then cube. Set aside any seeds. (These can be eaten as a snack. For best results toss in a tbsp salt.)
- Roughly chop the onion and add to a pan with the oil on a medium heat for a few minutes until beginning to turn translucent and lightly golden.
- Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper.
- Add peanuts, raisins, stock cube and water. Cover and allow rice to cook, stir briefly every 5 minutes to prevent the rice sticking to the bottom of the pan.
- After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end.
- Serve on it's own or with a fried egg on top.
Butternut squash can also be turned into tasty "rice". Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is Way too much work for a risotto. Combining the two types of rice didn't add anything except frustration. I didn't have Gorgonzola cheese so I used Parmesan instead and it turned out pretty. Recipe for "rice" made of butternut squash, sauteed with onion and spices and topped with slivered almonds.
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