Simple Way to Prepare Favorite Butternut squash tasty rice

Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, Butternut squash tasty rice. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Butternut squash tasty rice Recipe. Adding butternut squash and spices is a lovely way to jazz up rice. Add the rice and diced squash and stir to coat with the butter.

You can cook Butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Butternut squash tasty rice

1. Take 1/2 of Butternut squash, cubed.
2. You need 1 of onion.
3. It’s 225 g of rice.
4. Take 1 tsp of ginger puree.
5. Make ready 1 tsp of garlic puree.
6. Take 1 tbsp of paprika.
7. You need 1/2 tsp of cayenne pepper.
8. It’s 600 ml of water.
9. You need 1 of stock cube.
10. Prepare 60 g of peanuts or cashews.
11. Take 60 g of raisins.
12. It’s Handful of fresh mint, chopped roughly.
13. Take 1 tbsp of oil.

Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.Stir in butternut squash and and vegetable broth and bring to a boil.Cover pot and transfer to oven.Creamy butternut squash risotto recipe, perfect for autumn.

Butternut squash tasty rice instructions

1. 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.).
2. 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..
3. Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper..
4. 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..
5. After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end..
6. Serve on it's own or with a fried egg on top..

Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture.It's a great dish to serve There's nothing better than a warm and rich casserole for dinner ESPECIALLY when said casserole is prepared with arborio rice plus butternut.One-Pot Butternut Squash Pilaf. featured in One-Pot Vegan Dinners.

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.This creamy rice is the essence of fall.Save the squash seeds to toast for a tasty snack.Peeling and chopping butternut squash is a pain.Here's my suggestion - simply cut the squash in half and If you double the rice and the squash it turns into a great vegetarian main dish.