STUFFED BUTTERNUT SQUASH
I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.
Provided by BMARYV
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
- Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!
Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g
ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
BUTTERNUT SQUASH WITH ONIONS AND PECANS
A new twist on a squash dish! Can be made 4 hours ahead.
Provided by Christine L.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 6
Steps:
- Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g
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.
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
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:
BUTTERNUT SQUASH AND CHICKPEA CURRY
"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7
POTATO, BUTTERNUT SQUASH, AND CAULIFLOWER CURRY
Easy to make and full of flavor, Potato with Butternut Squash and Cauliflower Curry recipe, perfect for a busy weeknight dinner or anytime you want a bowl of comfort food.
Provided by Stacey Doyle
Categories Dinner
Time 40m
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat and saute the Litehouse Freeze Dried Garlic, onions, and ground ginger until soft.
- Add in the remaining spices, bay leaves, lime zest, and drained tomatoes, continue cooking for an additional 5 minutes.
- Add in the diced Idaho Potatoes, along with 2 1/2 cups of broth, or just enough to cover, and continue to cook on medium heat for about 10 minutes.
- Finally add in the cauliflower florets and diced butternut squash, stirring in to mix well, then continue cooking for an additional 10 - 15 minutes or until vegetables are tender.
- Season with salt and pepper to taste, adjust any seasoning if needed.
- Prepare rice if serving, warm up the naan, and garnish with fresh cilantro, plain yogurt, and mango chutney if desired.
Nutrition Facts : Calories 357 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 9 grams fat, Fiber 10 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
More about "butternut squash basmati rice food"
BUTTERNUT SQUASH BASMATI RICE RECIPE - DELISH
From delish.com
Estimated Reading Time 1 min
- In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds.
- Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes.
CURRIED SQUASH AND BASMATI RICE RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (1)Estimated Reading Time 1 minServings 8Calories 240 per serving
- Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).
- In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.
- Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
- Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.
BAKED BASMATI RICE WITH SQUASH AND CHILLI RECIPE ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hrCategory Squash RecipesCalories 373 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a medium casserole dish and gently fry the shallots for 5 minutes.
BUTTERNUT SQUASH BASMATI RICE - WHOLEFULLY
From wholefully.com
4.6/5 (20)Total Time 40 minsCategory Side DishesCalories 399 per serving
- Preheat oven to 425°. Toss the butternut squash with the olive oil, salt and pepper, and then spread into one layer on a baking sheet. Bake in preheated oven for 10-15 minutes, or until fork tender. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add in the garlic and onion, and cook until just fragrant and tender, about five minutes.
- Add in the rice, and stir to coat all grains. Add in the broth, bring to a boil. Reduce head to low, cover, and let cook undisturbed for 15-20 minutes, or until all the liquid is absorbed.
- Remove from heat, and let rest for 5 minutes. Then fluff with fork. Add in the butternut squash, sage, thyme, and salt and pepper to taste. Stir until well-combined.
BUTTERNUT SQUASH BASMATI RICE RECIPE - ASHA GOMEZ | …
From foodandwine.com
4/5 Total Time 45 minsServings 4-5
WARM BROWN RICE & BUTTERNUT SQUASH | RECIPES
From barefootcontessa.com
10 BEST BASMATI RICE IN SOUP RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH BASMATI RICE RECIPE - SPAR
From spar.co.za
SRI LANKAN SQUASH CURRY RECIPE | HELLO CHEF
From hellochef.me
Category VeganCalories 1052 per serving
- Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Peel and slice the shallots. Slice the green chilli in half lengthwise and remove the seeds. Slice the tomatoes into wedges.
- Heat a large pan or pot over a medium heat with a drizzle of vegetable oil. Once hot, add the mustard seeds, turmeric, cayenne (spicy!), shallots, garlic paste, and green chilli (spicy!) and cook for 2 min.
- Add the butternut squash, cashew nuts, tomatoes, vegetable stock cube, coconut milk, cinnamon stick, curry leaves and measured water to the pot. Cover with a lid and cook for 20 min, stirring occasionally, or until the squash is tender. Add a splash of water, if needed.
- Meanwhile, add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Keep covered until serving. Fluff with a fork before serving.
CURRIED SQUASH AND BASMATI RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 240 per servingServings 8
- Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).
- In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.
- Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
- Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.
WILD RICE AND BUTTERNUT SQUASH SALAD - STACY LYN HARRIS
From stacylynharris.com
5/5 (1)Category Salad, Side DishCuisine American
- Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2-inch cubes. Set aside.
- In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
- In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
- Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
ONE PAN CHICKEN AND SQUASH DINNER - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.9/5 (23)Total Time 1 hr 30 minsCategory EntreeCalories 686 per serving
EASY RECIPE FOR BUTTERNUT SQUASH - PENNY'S RECIPES
From pennysrecipes.com
Reviews 4Estimated Reading Time 3 mins
ROASTED AND STUFFED BUTTERNUT SQUASH RECIPE | TILDA
From tilda.com
Servings 4Category Roast
BUTTERNUT SQUASH BASMATI RICE | THEBROOKCOOK
From thebrookcook.wordpress.com
Estimated Reading Time 1 min
BUTTERNUT SQUASH AND CHICKPEA CURRY | RICE RECIPES | BEN’S ...
From uk.bensoriginal.com
Servings 4Total Time 50 mins
BUTTERNUT SQUASH CURRY RECIPE | TILDA
From tilda.com
Cuisine BritishCategory Curry
BUTTERNUT SQUASH WITH BASMATI RICE | MUMMYPAGES.IE
From mummypages.ie
Servings 4Category Vegetarian
TURMERIC YELLOW RICE WITH BUTTERNUT SQUASH AND KALE ...
From carolinarice.com
Servings 8Total Time 45 mins
BUTTERNUT SQUASH BASMATI RICE RECIPE - PINTEREST.COM
From pinterest.com
4/5 (1.1K)Total Time 45 minsServings 4-5
BUTTERNUT SQUASH BASMATI RICE RECIPE - FOOD NEWS
From foodnewsnews.com
DAINTY RICE | RICE COOKER BUTTERNUT SQUASH AND HERB RICE ...
From dainty.ca
BUTTERNUT SQUASH BASMATI RICE | RECIPE | BASMATI RICE ...
From pinterest.com
BUTTERNUT SQUASH BASMATI RICE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT SQUASH AND BASMATI RICE CURRY: ALL-CREATURES.ORG ...
From all-creatures.org
BUTTERNUT SQUASH BASMATI RICE | RECIPE | RICE DISHES, RICE ...
From pinterest.ca
BUTTERNUT SQUASH BASMATI RICE RECIPE
From crecipe.com
CURRIED BUTTERNUT SQUASH AND BASMATI RICE: AN ALL ...
From all-creatures.org
CREAMY BUTTERNUT BUTTER CHICKEN MEAL KIT DELIVERY | …
From makegoodfood.ca
BROWN BASMATI RICE AND BUTTERNUT SQUASH - COOKEATSHARE
From cookeatshare.com
BUTTERNUT SQUASH BASMATI RICE
From crecipe.com
WILD RICE BUTTERNUT SQUASH BAKE - ALL INFORMATION ABOUT ...
From therecipes.info
79 EASY AND TASTY BUTTERNUT SQUASH RICE RECIPES BY HOME ...
From cookpad.com
BUTTERNUT SQUASH RECIPES - WAITROSE
From waitrose.com
POTATO AND BUTTERNUT SQUASH CURRY WITH BROWN BASMATI RICE ...
From tfrecipes.com
ZUCCHINI-BUTTERNUT SQUASH CURRY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BUTTERNUT SQUASH BASMATI RICE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
FALL HARVEST RICE BOWL RECIPE WITH BASMATI RICE | MINUTE® RICE
From minuterice.com
BUTTERNUT SQUASH DINNER ROLLS - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love