Description
A savory and satisfying one-pot meal featuring tender butternut squash rice infused with herbs and garlic, topped with garlicky sautéed shrimp and a generous sprinkle of freshly grated Parmesan cheese. This recipe combines the natural sweetness of butternut squash with the rich umami of Parmesan and the light, succulent flavor of shrimp to create a comforting dish perfect for a wholesome weeknight dinner.
Ingredients
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 black pepper, to taste
- 1/2 cup rinsed white rice, dry (recommend long grain such as basmati)
- 1 cup vegetable broth
- 1 cup Parmesan cheese, freshly grated (preferably Parmigiano-Reggiano)
Sautéed Shrimp:
- 1/2 pound large shrimp (thawed and tails removed)
- 1 tsp olive oil
- Salt and black pepper, to taste
Instructions
- Sauté garlic: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant and slightly browned, stirring frequently to avoid burning.
- Cook butternut squash: Add the cubed butternut squash, dried rosemary, dried thyme, salt, and pepper to the pot. Cook for 3-5 minutes, stirring often, until the squash begins to soften and is well coated with the herbs and seasoning.
- Add rice and broth: Stir in the rinsed white rice and vegetable broth. Bring the mixture to a boil over medium-high heat, then cover the pot with a lid and reduce heat to low. Simmer gently for about 20 minutes or until the rice has absorbed all the liquid and is tender.
- Cook shrimp: While the rice simmers, pat the shrimp dry with paper towels. Toss the shrimp with 1 teaspoon of olive oil and season with salt and pepper. Heat a pan over medium-high heat and sauté the shrimp for 1-2 minutes per side until pink and opaque. Cook in batches if necessary to avoid crowding the pan. Remove shrimp and set aside.
- Finish the rice: Once the butternut squash rice has absorbed all the liquid, stir in the freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the cheesy butternut squash rice into bowls and top each serving with the sautéed shrimp. Serve immediately while hot and enjoy your flavorful, comforting meal.
Notes
- Use long grain white rice like basmati for a fluffy texture; jasmine can work too.
- If butternut squash is not in season, frozen butternut squash cubes can be substituted.
- Make sure to dry the shrimp thoroughly before sautéing to get a nice sear.
- For a dairy-free version, omit Parmesan or use a plant-based cheese alternative.
- Adjust herbs to your preference; fresh herbs can be used but add later in cooking to preserve flavor.
