Ingredients
Butternut Squash Rice:
- 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 white rice (long grain like basmati recommended)
- 1 cup vegetable broth
- 1 cup Parmesan cheese, freshly grated (preferably Parmigiano-Reggiano)
Sautéed Shrimp:
- 1/2 pound large shrimp (thawed and tails removed)
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
- Sauté the Garlic: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic, sautéing for 1-2 minutes until the garlic starts to brown and becomes fragrant, being careful not to burn it.
- Cook Butternut Squash with Herbs: Add the cubed butternut squash, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently to evenly cook and infuse the squash with herb flavors.
- Add Rice and Broth: Stir in the rinsed white rice and vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook for about 20 minutes, or until the rice has absorbed all the liquid and the butternut squash is tender.
- Prepare the Shrimp: While the rice cooks, pat the shrimp dry with a paper towel and toss them with 1 teaspoon of olive oil, seasoning with salt and pepper. Heat a skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until they turn opaque and slightly browned. Cook in batches if necessary to avoid overcrowding. Set the cooked shrimp aside in a clean bowl.
- Finish the Rice Mixture: Once all the liquid is absorbed by the rice and butternut squash mixture, stir in the freshly grated Parmesan cheese until melted and well incorporated. Adjust salt and pepper to taste.
- Serve: Spoon the cheesy butternut squash rice into bowls and top with the sautéed shrimp. Serve immediately while hot and enjoy a savory, hearty meal.
Notes
- Using long grain rice like basmati helps keep the rice fluffy and prevents it from becoming mushy.
- Ensure the shrimp are fully thawed and dried before cooking to get a good sear without steaming.
- To make this dish gluten-free, double check that your vegetable broth and Parmesan cheese are certified gluten-free.
- You can substitute Parmesan with a vegetarian hard cheese alternative if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
