Squash Rice Bowl Recipe

Introduction

This flavorful rice with shrimp combines tender butternut squash, fragrant herbs, and juicy shrimp for a comforting yet elegant meal. The mixture of parmesan and aromatic spices brings a delicious depth to every bite, perfect for a weeknight dinner or special occasion.

Ingredients

• 2 Tbsp olive oil
• 2 large cloves garlic, minced
• 3 cups butternut squash cubes (peeled and cut into ½-inch cubes)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• ½ cup rinsed white rice (recommend a long grain white rice like basmati)
• 1 cup vegetable broth
• 1 cup parmesan, freshly grated (recommend using a block of parmigiano-reggiano)
• ½ pound large shrimp (thawed, tails removed)
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and the minced garlic. Sauté for 1-2 minutes until the garlic starts to brown and becomes fragrant.
2. Step 2: Add the butternut squash cubes, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently to soften the squash and release the herbs’ aromas.
3. Step 3: Stir in the rinsed rice and pour in the vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Step 4: While the rice cooks, pat the shrimp dry with a paper towel and toss them in 1 teaspoon olive oil. Heat a pan over medium-high heat and cook the shrimp for 1-2 minutes on each side until pink and opaque. Work in batches if necessary to avoid overcrowding. Set the cooked shrimp aside.
5. Step 5: Once the rice and squash have absorbed all the liquid, stir in the freshly grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper if desired.
6. Step 6: Serve the butternut squash rice into bowls and top with the sautéed shrimp. Enjoy hot.

Tips & Variations

• For added freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.
• You can substitute shrimp with diced chicken or tofu for a different protein option.
• Using fresh herbs like rosemary and thyme instead of dried will intensify the flavor.
• Try using brown rice or quinoa for a whole grain twist, adjusting the cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the shrimp and rice. If the rice seems dry when reheated, splash a little vegetable broth or water to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Be sure to fully thaw and pat them dry before cooking to ensure they sear properly and don’t steam.

Is this dish spicy?

No, this recipe is mild and herb-forward. You can add a pinch of red pepper flakes or a dash of hot sauce if you prefer a little heat.

Squash Rice Bowl Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This flavorful Rice with Shrimp recipe combines tender butternut squash, aromatic herbs, and parmesan cheese to create a comforting and hearty dish. The shrimp are sautéed separately to perfection and served atop a creamy, cheesy rice and vegetable base. Ideal for a satisfying weeknight dinner that brings warmth and nutrition to your table.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice and Vegetables

• 2 Tbsp olive oil
• 2 large cloves garlic, minced
• 3 cups butternut squash cubes (peeled and cut into 1/2-inch cubes)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/2 cup rinsed long grain white rice (such as basmati), dry
• 1 cup vegetable broth
• 1 cup freshly grated parmesan cheese (parmigiano-reggiano recommended)

Shrimp

• 1/2 pound large shrimp (thawed, tails removed)
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions

1. Sauté Garlic: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic. Sauté for 1-2 minutes until the garlic begins to brown and becomes fragrant.
2. Cook Butternut Squash: Add the cubed butternut squash along with dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently to soften the squash and blend the flavors.
3. Add Rice and Broth: Stir in the rinsed rice and vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to low. Allow it to simmer gently for about 20 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Cook Shrimp: While the rice simmers, pat the shrimp dry with a paper towel. Toss with 1 teaspoon of olive oil and season with salt and pepper. Heat a pan over medium-high heat and cook the shrimp for 1-2 minutes on each side. To avoid overcrowding, cook in batches if needed. Once cooked, transfer shrimp to a clean bowl and set aside.
5. Finish Rice Mixture: Once the rice and butternut squash mixture has absorbed all the liquid and the rice is cooked, stir in the freshly grated parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Spoon the butternut squash rice into bowls and top each serving with the sautéed shrimp. Serve hot and enjoy this comforting dish.

Notes

• Ensure the rice is rinsed well before cooking to remove excess starch for fluffier results.
• Use fresh parmesan cheese by grating from a block for better flavor and texture.
• Cook shrimp in batches if your pan is small to prevent steaming and ensure proper searing.
• Butternut squash can be swapped with sweet potatoes if preferred, but cooking times may vary.
• For a non-vegetarian broth option, chicken broth can be used instead of vegetable broth.

Keywords: rice with shrimp, butternut squash rice, parmesan shrimp recipe, stovetop rice, easy shrimp dinner