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Butternut Squash with Whole Grains

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
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    12 servings


  • 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


  • In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth.
  • Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.
Note: This recipe was tested with RiceSelect Royal Blend whole grain Texmati brown and red rice with barley and rye. Look for it in the rice aisle.
Nutrition 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.

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Average Rating:
  • gina.kapfhamer
    Jan 11, 2018

    Healthy and delicious recipe! Any dinner that I can make in a slow cooker is a winner for me! It makes life easy and helps get rid of that "I guess we'll go out for dinner, we have nothing to eat" excuse!

  • cbojo1
    Jan 8, 2018

    I found it needed more spice for my families tastes. However, I enjoyed the use of the rice medley I used--made it more "nutty" flavor.

  • Sugarsprinklz
    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.