Butternut Squash Rice

Bulk up your rice with veggies to make it go a long way. Only ½ cup of rice will become a large pot of goodness rich in nutrients. This dish is a good source of Vitamin B6 and Magnesium, and a very good source of Vitamin A, Vitamin C and Manganese.

Butternut Squash Rice Recipe by DAREBEE
INGREDIENTS1 lb (500g) butternut squash
1 carrot
1 onion
½ cup brown rice
2 cup water
Makes 4 portions238 Calories per portion
Protein 6g
Carbohydrates 45g
Fat 6g
Fiber 6g
Level Up Add ½ diced leek, 2 diced garlic cloves in step 3. Add 1oz (30g) walnuts and 1oz (30g) dried apricots in step 4. Also in step 4, add ⅛ teaspoon black pepper, ½ teaspoon dried thyme or 2 tablespoons of homemade vegetable seasoning.


1Rinse the rice and transfer into a small saucepan. Cover it with 1 cup of water and boil for 20 minutes or until the rice is soft and all the water has evaporated. Set aside.

2Crush the walnuts and dice the apricots. Set aside.

3Peel butternut squash and carrot, clean onion and garlic clove. Grate the carrot. Finely dice the onion and garlic. Cut butternut squash into cubes. Transfer all veggies into a large frying pan, add 1 cup of water and saute for 7 minutes at high heat. Stir occasionally.

4Add cooked rice, walnuts and apricots (if on hand) to the pan, season and stir. Lower the heat to medium and cook for another 2 minutes. Serve hot.

Swaps & Tips

  • You can use pecan nuts instead of walnuts;
  • You can use cranberries, raisins or any other dry fruit or berries instead of apricots;
Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE
Butternut Squash Rice Recipe by DAREBEE