Creamy butternut squash brown rice

Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes
Serves 4-6 servings     adjust servings

Creamy brown rice with butternut squash is an easy, delicious side dish!


  • 1 tablespoon olive oil
  • 3/4 cup onion, finely chopped
  • 1 1/4 cups brown rice
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1 (10oz.) package of frozen butternut (or winter) squash puree
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt, plus extra, to taste
  • 1/8 teaspoon black pepper, plus extra, to taste


  1. Heat olive oil in a medium saucepan over medium heat. Add onion and saute for 2-3 minutes, until tender.
  2. Add rice and stir to get it coated in the oil and mixed with the onion.
  3. Stir in 2 1/2 cups chicken or vegetable broth. Bring to a boil (I crank the heat up to high to make this happen faster), reduce heat, cover and simmer on low for 30-35 minutes, until liquid is absorbed and rice is cooked.
  4. Meanwhile, defrost frozen butternut squash in the microwave, according to package directions. (Mine takes 5 minutes, covered in a microwave-safe bowl).
  5. Let it rest for a minute, then remove carefully (it will be HOT!) and stir in nutmeg, salt and black pepper.
  6. Once rice is cooked, season to taste with kosher salt and black pepper. Stir in butternut squash mixture and combine.
  7. Serve hot and enjoy!

Recipe Notes

Try these two variations:
* Make it sweet: Stir 1 tablespoon maple syrup into the butternut squash puree before adding it to the rice mixture.
* Make it savory: Top each serving of rice with 1 tablespoon Parmesan cheese, 1 tablespoon chopped walnuts and 1 tablespoon chopped fresh parsley.

© 2015 Family Food on the Table. All rights reserved.