Cheesy Butternut Squash Rice with Shrimp Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
