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