Recipe: Appetizing Butternut squash tasty rice

Butternut squash tasty rice. 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 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. I roast the butternut squash, for delicious flavor. You can cook Butternut squash tasty rice using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Butternut squash tasty rice

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

Let me not forget the real flavor enhancer, caramelizing the onion and mushroom and garlic. Creamy butternut squash risotto recipe, perfect for autumn. 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. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is Way too much work for a risotto.

Butternut squash tasty rice step by step

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..

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. This creamy rice is the essence of fall. Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes".