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There is something absolutely magical about the Cheesy Butternut Squash Rice with Shrimp Recipe that makes it a true comfort meal with a gourmet twist. Picture tender cubes of sweet butternut squash mingling perfectly with fluffy, fragrant rice, all enveloped in a rich, creamy blanket of freshly grated parmesan cheese. Then, add juicy, perfectly sautéed shrimp on top to create a dish bursting with layers of flavor and texture. Whether you’re looking for a cozy dinner or a dish to impress, this recipe brings warmth and satisfaction to your table in every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential in crafting that perfect balance of taste, texture, and color in this dish. Each component plays its part—whether it’s the fragrant herbs enhancing the butternut’s sweetness or the parmesan adding that luscious creaminess, every detail matters.
- 2 Tbsp olive oil: The foundation for sautéing your garlic and shrimp, bringing out those rich flavors.
- 2 large cloves garlic, minced: Garlic adds a warm, aromatic punch that wakes up the whole dish.
- 3 cups butternut squash cubes: Freshly peeled and cut into 1/2-inch pieces, these sweet cubes add beautiful color and natural sweetness.
- 1 tsp dried rosemary: This herb imparts a subtle piney, citrusy note that enhances the earthiness of the squash.
- 1 tsp dried thyme: Thyme adds a gentle, woodsy complexity that ties the flavors together.
- Salt + pepper, to taste: Essential seasonings that bring out all the other ingredients’ best qualities.
- 1/2 cup rinsed white rice (preferably long grain like basmati): The starchy base that will soak up all the savory juices and cheese deliciously.
- 1 cup vegetable broth: Used to cook the rice and squash, infusing them with rich, savory depth.
- 1 cup freshly grated parmesan: Using a block for grating makes all the difference—it’s nutty, creamy, and melts perfectly into the rice.
- 1/2 pound large shrimp, thawed and tails removed: Adds a lovely protein boost and a subtle briny flavor to balance the squash’s sweetness.
- 1 tsp olive oil: For cooking the shrimp just right without drying them out.
How to Make Cheesy Butternut Squash Rice with Shrimp Recipe
Step 1: Sauté the Garlic
Warm a large pot or Dutch oven over medium heat and add olive oil. Toss in the minced garlic and sauté for just 1 to 2 minutes, until the garlic turns a lovely golden brown and releases its aromatic magic. This step is key for building the flavor base that will carry the whole dish.
Step 2: Cook the Butternut Squash with Herbs
Next, stir in your cubed butternut squash along with rosemary, thyme, salt, and pepper. Let this mixture cook for about 3 to 5 minutes, stirring often so each squash cube gets coated in those fragrant herbs and softens slightly. It’s getting sweeter and more flavorful already!
Step 3: Add Rice and Simmer
Pour in the rinsed rice and vegetable broth, stirring everything together. Bring the pot to a gentle boil, then cover and lower the heat to simmer for 20 minutes. This slow cooking lets the rice absorb all the savory squash-infused broth until tender and fluffy. Patience here pays off beautifully.
Step 4: Cook the Shrimp
While the rice simmers, pat dry your shrimp and toss them in olive oil with a pinch of salt and pepper. Heat a pan over medium-high and cook the shrimp 1 to 2 minutes per side until they’re just opaque and have those inviting pink edges. You might want to do this in batches so they cook evenly without steaming. Set the shrimp aside and keep them warm.
Step 5: Stir in Parmesan
When the rice and squash mixture has absorbed all the liquid and looks creamy and tender, fold in that freshly grated parmesan cheese. This step transforms the dish into its signature cheesy goodness. Taste and adjust salt and pepper as needed. It’s like the final comforting hug for your taste buds.
Step 6: Plate and Enjoy
Spoon the cheesy butternut squash rice into your bowls, then top generously with the sautéed shrimp. Serve hot and get ready to impress yourself and anyone lucky enough to share this delightful meal.
How to Serve Cheesy Butternut Squash Rice with Shrimp Recipe
Garnishes
To elevate this dish even more, scatter some fresh chopped parsley or basil over the top. A dash of cracked black pepper or a light drizzle of extra virgin olive oil can also bring extra layers of flavor and a fresh pop of color.
Side Dishes
This Cheesy Butternut Squash Rice with Shrimp Recipe stands strong on its own but pairs wonderfully with a crisp green salad or roasted seasonal vegetables. A side of garlic bread or warm pita adds a comforting crunch and helps soak up any leftover cheesy goodness.
Creative Ways to Present
Want to impress at your next dinner? Serve this dish inside hollowed-out butternut squash halves for an eye-catching, rustic presentation. Alternatively, arrange the shrimp neatly on top with a lemon wedge on the side to add brightness and elegance to your plate.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Butternut Squash Rice with Shrimp Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The dish tends to thicken as it chills—simply add a splash of broth or water when reheating to bring back its creamy texture.
Freezing
If you want to freeze this meal, it’s best to do so without the shrimp, which can become rubbery. Store the rice and squash mixture in a freezer-safe container for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating and adding freshly cooked shrimp on top.
Reheating
Reheat leftovers gently on the stove over low to medium heat with a small amount of water or broth, stirring frequently to prevent sticking. Alternatively, microwave in short bursts, stirring between each to warm evenly. Add your cooked shrimp at the end to keep them tender and flavorful.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash works best for its sweetness and texture, you can substitute with delicata or acorn squash for a slightly different flavor profile.
What if I’m not a fan of parmesan?
You can swap parmesan for another hard cheese like pecorino romano or aged asiago. These will deliver similar melting properties with a unique twist in flavor.
Is this recipe gluten-free?
Yes! Using plain vegetable broth and naturally gluten-free rice ensures this dish is safe for a gluten-free diet, but always double-check packaged ingredients to be sure.
Can I make this dish vegetarian or vegan?
To make it vegetarian, omit the shrimp and use vegetable broth. For vegan, replace parmesan with nutritional yeast or your favorite vegan cheese alternative and skip the shrimp or use plant-based substitutes.
How spicy is this dish?
This recipe is mild and comforting with no added heat. However, if you like a kick, sprinkle some crushed red pepper flakes while cooking the shrimp or as a garnish for a gentle fiery touch.
Final Thoughts
If you’re craving something that feels like a warm hug on a plate, the Cheesy Butternut Squash Rice with Shrimp Recipe is your new best friend. It’s cozy, flavorful, and comes together without fuss—perfect for busy weeknights or special dinners alike. Give it a try, and you might just find yourself coming back to this gem again and again.
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Cheesy Butternut Squash Rice with Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Butternut Squash Rice with Shrimp is a comforting yet elegant dish combining tender butternut squash, fragrant herbs, creamy parmesan, and perfectly sautéed shrimp. Cooked on the stovetop, this recipe features a delightful blend of savory and fresh flavors making it ideal for a quick weeknight dinner or a special occasion meal.
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 long grain white rice (such as basmati)
- 1 cup vegetable broth
- 1 cup freshly grated parmesan cheese (preferably 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 and add 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until it begins to brown and becomes fragrant.
- 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 allow the squash to start softening and absorb the herb flavors.
- Simmer rice with broth: Stir in the rinsed rice and pour in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for about 20 minutes, or until all the liquid is absorbed and the rice is tender.
- Cook shrimp: While the rice is cooking, pat the shrimp dry using paper towels and toss with 1 teaspoon of olive oil, seasoning with salt and pepper. Heat a pan over medium-high heat and sauté the shrimp for 1-2 minutes on each side until pink and opaque. Cook the shrimp in batches if needed to avoid overcrowding. Set cooked shrimp aside.
- Incorporate parmesan: Once the rice and butternut squash mixture has fully absorbed the liquid, stir in the freshly grated parmesan cheese. Adjust the seasoning with additional salt and pepper if desired.
- Serve: Divide the cheesy butternut squash rice between bowls and top with the sautéed shrimp. Serve immediately while hot and enjoy this flavorful, hearty dish.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- For an extra creamy texture, stir in a splash of cream or a dollop of butter with the parmesan.
- If fresh herbs are available, feel free to swap dried rosemary and thyme with fresh ones for vibrant taste.
- Be careful not to overcook shrimp to keep it tender and juicy.
- Long grain rice like basmati is recommended to prevent the dish from becoming mushy.
