Discover the warm and comforting flavors of fall with our delectable Butternut Squash and Brown Rice with Fresh Sage recipe! This dish is not only a feast for the eyes, with its vibrant colors and textures, but it also packs a nutritional punch that will leave you feeling satisfied and nourished. Imagine the sweet, caramelized butternut squash perfectly paired with the nutty brown rice, all elevated by the aromatic essence of fresh sage. Ready to impress your family and friends with a dish that’s as easy to make as it is delicious? Dive into our simple yet scrumptious recipe that promises to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup brown rice
- 2 cups vegetable broth
- 1 tbsp fresh sage, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Prepare a large baking sheet by lining it with parchment paper.
- Peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove seeds, and cube into roughly 1-inch pieces. Ensure the cubes are relatively uniform for even roasting.
- In a mixing bowl, toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread the cubes evenly on the prepared baking sheet.
- Roast the butternut squash in the preheated oven for 25-30 minutes, turning once halfway through cooking, until the edges are golden brown and the squash is tender.
- While the squash roasts, rinse the brown rice thoroughly under cold water to remove excess starch.
- In a medium saucepan, combine the brown rice with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
- Finely chop the fresh sage leaves, releasing their aromatic oils.
- Once rice is cooked, fluff with a fork and drizzle with remaining olive oil.
- Gently fold the roasted butternut squash cubes into the cooked rice, sprinkle with chopped sage, and season with additional salt and pepper to taste.
- Serve hot, garnishing with extra fresh sage leaves if desired.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, blemish-free skin. This ensures you get the sweetest and most flavorful squash for your dish.
- Uniform Cubes for Even Roasting: To achieve perfectly roasted squash, make sure to cut your cubes into uniform sizes. This will help them cook evenly and develop that delightful caramelization.
- Don’t Skip the Sage: Fresh sage is the star of this dish! Be sure to chop it finely to release its aromatic oils, enhancing the overall flavor profile. If you can, use fresh sage instead of dried for the best taste.
- Fluff Your Rice: After cooking the brown rice, fluff it gently with a fork before mixing in the roasted squash. This will help keep the grains separate and give your dish a light, airy texture.
- Experiment with Seasoning: Feel free to add your own twist to the recipe by including spices like cinnamon or nutmeg for warmth, or a splash of lemon juice for brightness. Tailor it to your taste!
- Make it a Meal: This dish can easily be transformed into a complete meal by adding protein like chickpeas or grilled chicken. It’s a versatile recipe that can fit any dietary preference!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
