Butternut Squash Rice Recipe
To be enjoyed in fall and winter, with or without spices, this butternut squash rice is the perfect filling comfort food whether you are at home, in the office or up the trails in the cold weather. Packed with fast release carbs, get ready to be at the top of your game!
Equipment
- A big pan or a pot
- An insulated food flash for transport
Ingredients
- 2 tsp Coconut Oil
- 1/2 White Onion chopped
- 3 cloves Garlic minced
- 1 cup White rice long-grain
- 2 cups Butternut squash diced
- 2 cups Water
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/4 tsp Cayenne
Instructions
- Chopped the white onion in small pieces and mince the garlic
- Peel the butternut squash and cut it into cubes
- Put 2 tsp of coconut oil in a big pan or a pot and let it melt
- Add the onion and the garlic and stir until soft
- Add the butternut squash and the rice
- Add 1 tsp of cumin and paprika and 1/4 tsp of cayenne
- Stir to coat the butternut squash and the rice
- Add 2 cups of water
- Bring it to boil
- Lower the heat and simmer for 20 minutes
- Stir from time to time
- Add water if necessary throughout the cooking process
- It's ready!
Notes
- Swap white rice for brown rice and adjust the cooking time
- Swap butternut squash for any other vegetable to be cooked on the side
- Replace spices with thyme or Italian herbs and add white wine vinegar
- Place in an insulated food flask for transport
- Calories
