Jan 4, 2013

Roasted Butternut Squash Rice

Its cold here. And to make it worse, it is rainy too.  A major bummer since I'm the type of person that is really unhappy when I have to pull out (and actually wear) the one pair of jeans I own that haven't been cut off  into shorts yet.  Disappointing as it may be, I know how to comfort myself.  Something warm, gooey, and delicious for dinner.  Duh!  Anyways, this recipe for roasted butternut squash rice is perfect for days like today.  And guess what?!  Its actually pretty healthy.  You've got your butternut squash full of all that vitamin c and beta-carotene, and brown rice that is definitely not bad for you.  Now, there is butter, but that can easily be left out our exchanged for vegan margarine or a little oil.  It is only there to add a little extra flavor and creaminess!

1 butternut squash - cut in half lengthwise and seeds scooped out
1 head of garlic - top quarter inch or so cut off to expose cloves
a little oil (whatever kind is fine)
1 cup brown rice
2 onions - diced
1 tsp thyme
3 tbsp butter (optional - can be replaced with a small amount of oil)
handful fresh parsley  - finely chopped
salt and pepper to taste

What to do: 
1. Roast Stuff:
    -preheat oven to 425
    -line baking sheet with foil
    -place butternut squash and garlic on baking sheet and oil it all down
        -oil the top and bottom of the squash and garlic; pour a little more over the top of the garlic
    -stick it all in the oven and roast until softened
       -about 25 min for the garlic and 40 min for the squash
2. Make Rice (these are general brown rice making instructions y'all)
    -put your rice and 2 1/2 cups water in saucepan.
    -Put lid on your pan and bring to a boil.
    -Reduce heat to low and allow to simmer with lid on for 45 min.
3. Make your butternut squash mix
    -once you remove your now softened squash from the oven,you probably want to let it cool a little
    -use a spoon to scoop out all of the meat and discard the skin.
    -squeeze the garlic to release the roasted cloves.  Throw them in with the squash.
    -use a fork to mix it all up.  Make extra sure to really mash up those garlic cloves (they are the best part)
4. Mix it all up!
    -melt butter (or oil) in skillet on medium heat
    -saute the onions in butter until softened
    -add thyme - and saute for about a minute more
    -add butternut mixture, rice and stir well to combine.
    -remove from heat, add salt and pepper and throw in the parsley.
    -stir it all up and serve warm.

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