Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash tasty rice. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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 well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Butternut squash tasty rice is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut squash tasty rice:
- Get 1/2 Butternut squash, cubed
- Prepare 1 onion
- Take 225 g rice
- Prepare 1 tsp ginger puree
- Prepare 1 tsp garlic puree
- Get 1 tbsp paprika
- Make ready 1/2 tsp cayenne pepper
- Make ready 600 ml water
- Take 1 stock cube
- Take 60 g peanuts or cashews
- Prepare 60 g raisins
- Take Handful fresh mint, chopped roughly
- Take 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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