I’m a sucker for a winter squash. I don’t discriminate either, I love them all! So hearty, so warm and filling, and yet light and nutritious. What’s not to love? Umm… the cutting. The feeling that I may lose a finger or a hand every time I wield a knife near a spaghetti squash or butternut squash or acorn squash. Now, it certainly can be worth it. I have a kale and acorn squash salad coming your way soon that’s seriously delicious. (Sign up for my free email newsletter here so you don’t miss it!) And I love my light and healthy spaghetti squash dinners, like my sausage and kale stuffed spaghetti squash and my spaghetti squash with pesto, peas and shrimp. But some nights, if my little ones are running around the kitchen like wild maniacs, and I’m distracted by screaming voices and work emails and a hungry dog and the pressing need to cook dinner, well, I don’t really want to press my luck and try to cut up a huge squash. So I cheat. I buy frozen pureed butternut squash. (Mine is labeled “cooked winter squash.”) It’s right there in your freezer section and it makes this dish so creamy and so easy. I first discovered this little gem when I was making my own homemade baby food. It has nothing added to it, so it’s completely clean, but it saves me all of the work of peeling, cutting, cooking and pureeing a butternut squash. Such a life saver! (Though of course you can absolutely buy a whole squash, roast and puree it to use for this recipe.) M son still loves his frozen butternut squash puree. He’s 2 now and I swear, would eat the entire 10 oz. package if I let him. This butternut squash brown rice recipe, though, is rounded out with some brown rice that’s cooked in a flavorful broth and a pinch of nutmeg to give it an undertone of warmth and spice. Very subtle, but very tasty. And oh so creamy! It’s great for a weeknight side dish any time, but it’s also a lovely addition to a Thanksgiving, Christmas or holiday spread. OK, as promised, I have some ideas for ways you can change it up. Go a little more sweet or a little more savory, whichever you prefer!
Recipe Variations:
It’s delicious any way you decide to serve it and perfect for the cooler months. Enjoy! XO, Kathryn Variations:
Make it sweet: Stir 1 tablespoon maple syrup into the butternut squash puree before adding it to the rice mixture.Make it savory: Top each serving of rice with 1 tablespoon Parmesan cheese, 1 tablespoon chopped walnuts and 1 tablespoon chopped fresh parsley.
