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
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 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.
