Butternut Squash with Whole Grains Recipe

2 1 1
Butternut Squash with Whole Grains Recipe
Butternut Squash with Whole Grains Recipe photo by Taste of Home
Publisher Photo

Butternut Squash with Whole Grains Recipe

Read Reviews
2 1 1
Publisher Photo
Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
  • 1 cup uncooked whole grain brown and red rice blend
  • 1 medium onion, chopped
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 package (6 ounces) fresh baby spinach

Directions

In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. Yield: 12 servings (3/4 cup each).
Editor’s Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.
Originally published as Butternut Squash with Whole Grain Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p22

Nutritional Facts

3/4 cup: 97 calories, 1g fat (0 saturated fat), 0 cholesterol, 252mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
  • 1 cup uncooked whole grain brown and red rice blend
  • 1 medium onion, chopped
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 package (6 ounces) fresh baby spinach
  1. In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth.
  2. Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. Yield: 12 servings (3/4 cup each).
Editor’s Note: This recipe was tested with RiceSelect Royal Blend Whole Grain Texmati Brown & Red Rice with Barley and Rye. Look for it in the rice aisle.
Originally published as Butternut Squash with Whole Grain Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButternut Squash with Whole Grains

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sugarsprinklz User ID: 6570775 241888
Reviewed Jan. 16, 2016

"Tried this using just brown rice and it came out very bland. Also, when mixing the ingredients, some of the rice sits on the cubed squash never reaching the liquid. This left a lot of hard pieces of rice throughout the dish. It looks so pretty. Was hoping it would have come out better."

Loading Image