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Cheesy Butternut Squash Rice with Shrimp Recipe

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3.9 from 15 reviews

A flavorful and comforting Cheesy Butternut Squash Rice paired with perfectly sautéed shrimp. This dish combines tender butternut squash, aromatic herbs, and creamy parmesan cheese with succulent shrimp, making a wholesome, delicious meal that’s easy to prepare on the stovetop.

  • Total Time: 35 minutes
  • Yield: 2 servings

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 (preferably long grain like basmati), dry
  • 1 cup vegetable broth
  • 1 cup parmesan, freshly grated (preferably parmigiano-reggiano)

Sautéed 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 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, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently to evenly coat the squash with the herbs and heat through.
  3. Add rice and broth: Stir in the rinsed dry rice and pour in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer gently for about 20 minutes, or until all the liquid is absorbed and the rice and squash are tender.
  4. Sauté shrimp: While the rice cooks, pat the shrimp dry with paper towels and toss them in 1 teaspoon olive oil. Heat a skillet over medium-high heat and cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Cook in batches if necessary to keep shrimp spaced evenly. Remove shrimp from heat and set aside.
  5. Finish rice with parmesan: Once the butternut squash and rice mixture is cooked and all liquid has been absorbed, stir in the freshly grated parmesan cheese until melted and combined. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Spoon the cheesy butternut squash rice into bowls and top each serving with sautéed shrimp. Serve hot and enjoy!

Notes

  • Ensure the shrimp are dry before sautéing to get a good sear and avoid steaming.
  • You can substitute vegetable broth with chicken broth for extra flavor if preferred.
  • Using freshly grated parmesan cheese improves the creaminess and flavor of the dish.
  • If you like a bit of spice, add a pinch of red pepper flakes when sautéing garlic.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/cheesy-butternut-squash-rice-with-shrimp-recipe/