Description
Cheesy Butternut Squash Rice Bowl with Shrimp
This comforting bowl combines the richness of butternut squash, the creaminess of parmesan, and the delightful flavor of sautéed shrimp. Perfect for fall or winter, it’s a dish that warms both the heart and body. Plus, it’s a fantastic choice for batch cooking, ensuring you’ve got a healthy, delicious meal ready anytime. Whether you’re a seasoned shrimp lover or trying to get more seafood into your diet, this cheesy butternut squash rice bowl will satisfy your cravings!
2 Tbsp olive oil (+ 1 tsp for shrimp)
2 cloves garlic, minced
3 cups butternut squash, peeled + cut into 1/2-inch cubes
1 tsp rosemary
1 tsp dried thyme
1/2 cup brown rice, dry
1 cup vegetable broth
20 medium shrimp (approx. 8 oz), deveined and tails removed
1 cup parmesan, freshly grated
Salt and pepper, to taste
Directions:
1. Heat a large saucepan over medium heat. Add 2 Tbsp olive oil and minced garlic; sauté for 1-2 mins until fragrant.
2. Add butternut squash, rosemary, thyme, salt, and pepper; cook for 3-5 mins, stirring frequently.
3. Stir in brown rice and vegetable broth; bring to a boil, cover, reduce heat, and simmer for about 25 mins, until liquid is absorbed.
4. Pat shrimp dry and toss in 1 tsp olive oil, salt, and pepper. Heat a pan over med-high heat and cook shrimp for 1-2 mins per side.
5. Once rice is done, stir in grated parmesan. Serve rice into bowls and top with sautéed shrimp.
Prep Time: 15 mins
Kcal: 460 per serving
Step-by-Step Guide
1. Prep Ingredients: Mince garlic, peel and cube butternut squash, grate parmesan, and pat shrimp dry. This mise en place ensures a smooth cooking process.
2. Sauté Aromatics & Squash: In your large saucepan, heat 2 Tbsp olive oil. Add garlic and sauté until fragrant. Add squash, rosemary, thyme, salt, and pepper. Cook to lightly soften the squash edges.
3. Cook the Rice: Stir in dry brown rice and vegetable broth. Bring to a boil, then immediately cover and reduce heat to a low simmer. Cook for 25 minutes without lifting the lid to ensure proper steaming.
4. Cook the Shrimp: While rice cooks, toss shrimp with 1 tsp oil, salt, and pepper. In a separate pan over medium-high heat, cook shrimp for 1-2 minutes per side until opaque and pink. Avoid overcrowding the pan.
5. Finish & Assemble: Once the rice has absorbed all liquid, remove it from heat. Stir in grated parmesan until creamy. Divide the cheesy rice mixture into bowls and top with the cooked shrimp.
Serving Suggestions
Serve this bowl immediately while hot and creamy. For a fresh contrast, top with a handful of arugula or baby spinach. A squeeze of fresh lemon juice over the shrimp brightens the entire dish. For added crunch, sprinkle with toasted pumpkin seeds or chopped walnuts. It pairs wonderfully with a crisp white wine or sparkling water with citrus.
How-to Summary
Sauté garlic and cubed butternut squash with herbs. Add brown rice and vegetable broth, then simmer covered for 25 minutes. Separately, sauté seasoned shrimp for 1-2 minutes per side. Stir grated parmesan into the finished rice, then serve in bowls topped with the shrimp.
Frequently Asked Questions
Can I use a different type of rice? Yes, but adjust liquid and cooking times. For white rice, use 3/4 cup broth and simmer for 15-18 minutes. For pre-cooked rice, add it at the end to warm through.
How can I make this dish vegetarian? Omit the shrimp. Consider adding pan-seared halloumi, chickpeas, or white beans for protein.
Can I prepare this ahead of time? Absolutely. Store the cheesy rice and shrimp separately in airtight containers in the fridge for up to 3 days. Reheat gently, adding a splash of broth to the rice.
My rice is still hard after 25 minutes. What happened? The heat may have been too high or the lid not tight. Ensure a low simmer and keep covered. Add 2-3 Tbsp of hot broth and cook 5 more minutes if needed.
What’s the best way to cube butternut squash? Slice off the stem and bulbous end. Peel vertically with a sturdy peeler. Cut in half, scoop out seeds, and then slice into planks and cubes.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. Remove them from heat as soon as they turn opaque.
- Lifting the lid frequently while the rice simmers, which releases steam and leads to undercooked rice.
- Using pre-grated parmesan from a canister. It doesn’t melt as well. Freshly grated is key for creaminess.
- Not patting the shrimp dry before seasoning, which prevents proper searing.
- Crowding the pan when cooking the shrimp, which steams them instead of sautéing.
Conclusion
This Cheesy Butternut Squash Rice Bowl with Shrimp is the epitome of cozy, satisfying cuisine. It masterfully balances hearty grains, sweet seasonal squash, rich cheese, and succulent protein in one pan. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal that’s perfect for weeknight dinners or impressing guests. Its versatility for batch cooking and adaptation makes it a valuable addition to your culinary repertoire. Enjoy the comforting flavors of this delicious, well-rounded bowl.