Cheesy Butternut Squash Rice with Shrimp Recipe

Introduction

This cheesy butternut squash rice with shrimp is a comforting and flavorful dish perfect for any night of the week. The tender squash blends beautifully with aromatic herbs and creamy parmesan, while sautéed shrimp add a delightful protein boost. It’s a simple one-pot meal that feels special without requiring much effort.

Ingredients

• 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 (recommend long grain white rice like basmati)
• 1 cup vegetable broth
• 1 cup parmesan, freshly grated (recommend using a block of parmigiano-reggiano)
• 1/2 pound large shrimp (thawed and tails removed)
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and minced garlic. Sauté for 1-2 minutes until the garlic begins to brown and becomes fragrant.
2. Step 2: Add the butternut squash cubes, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently to prevent sticking.
3. Step 3: Stir in the rinsed white rice and vegetable broth. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for about 20 minutes, or until the liquid has absorbed and the rice is tender.
4. Step 4: While the rice cooks, pat the shrimp dry with paper towels and toss them in 1 teaspoon of olive oil. Heat a pan over medium-high heat and cook the shrimp for 1-2 minutes on each side until pink and opaque. Cook in batches if needed to avoid overcrowding. Set cooked shrimp aside.
5. Step 5: Once the rice and squash mixture is done, stir in the freshly grated parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
6. Step 6: Serve the cheesy butternut squash rice in bowls topped with the sautéed shrimp. Enjoy while hot!

Tips & Variations

• For added creaminess, stir in a splash of cream or a knob of butter along with the parmesan.
• Swap the shrimp for cooked chicken or tofu to suit your preference.
• Fresh herbs like parsley or basil can be sprinkled on top for an extra burst of flavor.
• If you don’t have vegetable broth, water with a bouillon cube works fine in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to loosen the rice. Avoid overcooking the shrimp when reheating to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook and requires more liquid. Adjust the simmering time accordingly and check for doneness before proceeding.

How can I make this dish dairy-free?

Omit the parmesan or substitute with a dairy-free cheese alternative. You can also add nutritional yeast for a cheesy flavor without dairy.

Cheesy Butternut Squash Rice with Shrimp Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

A comforting and flavorful dish combining tender butternut squash and fluffy white rice with savory, sautéed shrimp and a cheesy parmesan finish. This recipe offers a perfect blend of autumnal sweetness, herbaceous notes, and rich, creamy texture, ideal for an easy weeknight meal.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (preferably Parmigiano-Reggiano)

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 of olive oil and the minced garlic. Sauté for 1 to 2 minutes until the garlic starts to brown slightly and becomes fragrant, being careful not to burn it.
2. Cook Butternut Squash: Add the butternut squash cubes, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3 to 5 minutes, stirring frequently to evenly coat the squash and soften it slightly.
3. Add Rice and Broth: Stir in the rinsed rice and vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Cook Shrimp: Meanwhile, pat the shrimp dry with a paper towel and toss with 1 teaspoon of olive oil, salt, and pepper. Heat a pan over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink and opaque. Cook in batches if needed to avoid overcrowding the pan. Set cooked shrimp aside.
5. Finish the Rice: Once all the liquid has been absorbed by the rice and squash mixture, stir in the freshly grated parmesan cheese until melted and well combined. Taste and adjust seasoning if necessary.
6. Serve: Divide the cheesy butternut squash rice into bowls and top with the sautéed shrimp. Serve hot and enjoy.

Notes

• Use a long grain white rice like basmati for best texture and flavor.
• Peeling butternut squash can be easier if you microwave it for 1-2 minutes first to soften the skin slightly.
• If you prefer a vegetarian version, omit shrimp and consider adding sautéed mushrooms or chickpeas.
• Make sure not to overcrowd the pan when cooking shrimp to ensure even cooking and nice browning.
• Grating parmesan fresh from a block gives a richer flavor compared to pre-grated cheese.

Keywords: butternut squash, rice, shrimp, parmesan, easy dinner, one pot meal, autumn recipe, savory, cheesy