Butternut Squash With Black Rice Recipe

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BUTTERNUT SQUASH WITH BLACK RICE

Happy Cook

By
@SeaBreezeKitchen

Created for the May meeting of Curious Cusiners by Eileen Simon.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

3 Tbsp
extra virgin olive oil
2 clove
garlic, minced
1 small
onion, diced
1 c
black rice
1 small
butternut squash, peeled, seeded and diced
1 tsp
smoked paprika
2 Tbsp
maple syrup
4
sage leaves, chopped
1/2 c
walnut halves, toasted and chopped
salt and pepper to taste

Directions Step-By-Step

1
Heat oven to 400. In a deep saucepan heat 1 T olive oil. When the oil shimmers, add garlic and onion and cook 2-3 minutes or until onion is soft.
2
Stir in the rice and 2 cups of water. Add salt and pepper to taste and bring to a boil. Turn the heat to low, cover and simmer til the water is absorbed and rice is tender but still has a little bite, about 40 minutes.
3
While the rice is cooking toss the squash with remaining 2 T of oil, paprika, maple syrup and salt to taste. Spread in a baking sheet and roast 15-20 minutes. The squash should be fork tender when done. Remove from oven.
4
When rice is cooked, transfer it to a bowl. Fold in the squash and sage leaves. Garnish with the walnuts and serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy