Butternut Squash And Rice Timbales Recipes

ROASTED BUTTERNUT SQUASH & RICE SALAD

Steps:

• Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

RICE & BUTTERNUT SQUASH - LIDIA BASTIANICH RECIPE - (3.8/5)

Steps:

• Trim, peel, and remove the seeds from the squash. Cut it into 1/2-inch cubes. You should have about 4 cups. Using a food processor, mince the onion, carrot and celery chunks to a fine-textured paste (pestata). Put the olive oil and butter in the saucepan set over medium heat. When the butter is melted, scrape in the pestata and season with 1/2 teaspoon of salt. Cook for about 5 minutes, stirring it around the bottom of the pan, until it has dried out and just begins to stick. Pour in the hot water or stock and bring to a boil. Drop in the squash, then all of the rice, stirring, and remaining salt. Return the liquid to a boil, cover the pan and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until the rice and squash are cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. Stir in the grated cheese, spoon rice into warm pasta bowls, and served immediately, passing additional grated cheese at the table. From Lidia Cooks from the Heart of Italy by Lidia Bastianich Nutrition facts per serving: 405 calories, 10 g fat, 5 g saturated fat, 21 mg cholesterol, 71 g carbohydrates, 9 g protein, 1,144 mg sodium, 5 g fiber

BUTTERNUT SQUASH AND RICE TIMBALES

Steps:

• Steam squash until just tender, about 5 minutes. Transfer to bowl. Steam broccoli until crisp-tender, about 4 minutes. Transfer to another bowl; set aside.
• Spray four 1 1/4-cup custard cups with nonstick spray. Bring broth and rice to boil in heavy large saucepan. Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover; stir until rice is creamy, about 2 minutes. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add parsley, thyme, and 1 minced garlic clove; sauté 1 minute. Add squash and sun-dried tomatoes; stir to heat through. Mix vegetable mixture and feta into rice. Season with salt and pepper. Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact. Unmold 1 rice timbale onto each of 4 plates.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 3 garlic cloves and broccoli; sauté until heated through, about 2 minutes. Spoon broccoli around timbales and serve.

BUTTERNUT SQUASH PILAF

Steps:

• Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
• Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.