Description
Cheesy Butternut Squash Rice with Shrimp is a cozy, flavorful dinner that pairs creamy parmesan rice with tender butternut squash and perfectly sautéed shrimp. Infused with garlic, rosemary, and thyme, this dish is both hearty and nourishing, delivering comfort food vibes with balanced nutrition. Ready in under an hour, it’s a satisfying seasonal recipe perfect for weeknights.
Ingredients
For the butternut squash rice:
1 tablespoon olive oil
2 garlic cloves, minced
2 cups butternut squash, peeled and cubed
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and pepper, to taste
1 cup white rice (such as basmati or jasmine)
2 cups vegetable broth (or chicken broth)
1/2 cup freshly grated parmesan cheese
For the sautéed shrimp:
225g (1/2 pound) large shrimp, thawed and tails removed
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
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Heat a large pot or Dutch oven over medium heat. Add olive oil and garlic; sauté for 1–2 minutes until fragrant.
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Stir in butternut squash, rosemary, thyme, salt, and pepper. Cook 3–5 minutes, stirring frequently.
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Add rice and broth. Stir, bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes, until the liquid is absorbed and rice is tender.
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Meanwhile, pat shrimp dry and toss with olive oil, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 1–2 minutes per side until pink and opaque. Set aside.
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Once rice is cooked, stir in parmesan until creamy. Adjust seasoning to taste.
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Serve rice in bowls, topped with sautéed shrimp. Enjoy warm.
Notes
- Freshly grated parmesan melts best and adds rich flavor.
- Use chicken, tofu, or steak instead of shrimp if desired.
- Add spinach or kale in the last few minutes of cooking for extra greens.
- Pre-cut squash makes prep quicker.
- For more depth, add nutmeg or smoked paprika to the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
