Description
A comforting and flavorful dish combining tender butternut squash and fluffy rice with savory, sautéed shrimp, enriched with freshly grated parmesan for a cheesy finish. Perfect for a wholesome weeknight dinner packed with protein and rich autumn flavors.
Ingredients
Scale
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, dry (preferably long grain like basmati)
- 1 cup vegetable broth
- 1 cup parmesan, freshly grated (preferably block Parmigiano-Reggiano)
Shrimp
- 1/2 pound large shrimp, thawed and tails removed
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
- Sauté Garlic: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and minced garlic. Sauté for 1-2 minutes until the garlic starts to brown lightly and becomes fragrant, making sure not to burn it.
- Cook Butternut Squash: Add the cubed butternut squash to the pot along with rosemary, thyme, salt, and pepper. Cook for 3-5 minutes, stirring frequently to coat the squash in the herbs and soften it slightly.
- Add Rice and Broth: Stir in the rinsed white rice and pour in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to a low simmer. Let cook undisturbed for about 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Cook Shrimp: While the rice cooks, pat the shrimp dry with a paper towel and toss them in 1 teaspoon of 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. Work in batches if necessary to avoid overcrowding. Season with salt and pepper, then set aside.
- Mix Parmesan: Once the rice and butternut squash mixture has absorbed all the liquid, stir in the freshly grated parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
- Serve: Divide the cheesy butternut squash rice between bowls and top with the sautéed shrimp. Serve hot and enjoy a deliciously creamy and savory meal.
Notes
- Use long grain white rice such as basmati for best texture and flavor.
- If you prefer a creamier texture, add a splash of milk or cream when stirring in the parmesan.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Fresh herbs can be substituted for dried rosemary and thyme, just use 1 tablespoon each.
- This dish can easily be doubled to serve more people.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stove or microwave.
