Squash Rice Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/squash-rice-bowl-recipe/
