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Butternut Squash Rice

Princess Tafadzwa

Butternut Squash Rice is delicious as a side dish or just as it is.

We eat a lot of rice around here. My husband does not like potatoes or pasta so we end up alternating sadza and rice. I really can not be bothered to make two dishes. Unless if I am feeling lazy(which happens quite often), I add something to the rice.  Like this butternut squash rice.

Butternut squash became popular in Zimbabwe when i was about seven or eight.  Unlike pumpkin which grows in the summer, butternut squash grows in winter so a lot of people do not grow. You would need to have irrigation since it does not rain in winter.

My mom was not sure how to serve butternut squash other than for breakfast. Pumpkin is usually served boiled for breakfast with tea, so sometimes butternut squash is served instead.  For special meals(read rice and chicken) we would have butternut squash in place of the usual coleslaw salad.  This dish combines the two.

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Butternut Squash Rice

Ingredients

  • 1 lb butternut squash cubed
  • 1 tablespoon of paprika
  • salt and black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 1 crushed garlic clove
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 cup rice
  • 2 cups chicken stock

Instructions

  1. Preheat oven to 400F.
  2. Place butternut squash in an oven proof dish, season with salt and black pepper and mix to coat. Drizzle olive oil and place in the oven and roast until tender.
  3. Melt butter in a saucepan. Add onions and fry until softened. Add the garlic and herbs and fry for a minute. Add the rice and stir to coat with the onions. Add the stock and bring to a boil. Reduce heat and simmer until the rice is tender. and the stock has been absorbed.
  4. Add the butternut squash to the rice and stir to combine.
  5. Serve warm.

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