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Butternut Squash with Whole Grains Recipe

Butternut Squash with Whole Grains Recipe

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 YIELD: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


  • 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).

Recipe Note

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.

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.

Reviews for Butternut Squash with Whole Grains

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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."

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