If you are searching for a comforting yet elegant weeknight dinner, this Cheesy Butternut Squash Rice with Shrimp Recipe is going to fast become your new favorite. It beautifully combines the natural sweetness of tender butternut squash with the savory richness of freshly grated parmesan, all cooked up with fluffy rice and succulent shrimp. Every bite bursts with layers of flavor and satisfying texture that will make you feel like you’re indulging in something truly special, without spending hours in the kitchen. Trust me, this dish is both a crowd-pleaser and a cozy hug on a plate.
Ingredients You’ll Need
All the ingredients in this recipe are simple yet essential, coming together to create an impressive harmony of flavors and colors. From the earthy herbs to the creamy cheese and fresh shrimp, each element plays an important role in making this dish unforgettable.
- 2 Tbsp olive oil: Provides the perfect base for sautéing garlic and bringing richness to the dish.
- 2 large cloves garlic, minced: Adds an aromatic depth that wakes up the palate right from the start.
- 3 cups butternut squash cubes: The star vegetable, offering sweetness and a beautiful orange hue.
- 1 tsp dried rosemary: Lends a fragrant, piney note that complements the squash perfectly.
- 1 tsp dried thyme: Brings subtle earthiness to balance flavors.
- Salt + pepper, to taste: Essential seasonings for enhancing all the savory elements.
- 1/2 cup rinsed white rice (long grain like basmati recommended): Creates a fluffy, tender base that soaks up all the tasty juices.
- 1 cup vegetable broth: Adds moisture and a gentle umami undertone without overwhelming the dish.
- 1 cup freshly grated parmesan: The cheesy heart of the recipe that melts mellow richness into the rice and squash.
- 1/2 pound large shrimp, thawed and tails removed: Adds protein and a delicate seafood flavor with a slight snap.
- 1 tsp olive oil for shrimp: Used to sear the shrimp to a perfect golden finish.
How to Make Cheesy Butternut Squash Rice with Shrimp Recipe
Step 1: Sauté the garlic
Start by heating a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic, letting it sauté gently for 1 to 2 minutes until the garlic starts to brown and become wonderfully fragrant. This first step lays the flavor foundation that will infuse the entire dish with warmth.
Step 2: Cook the butternut squash with herbs
Next, toss in the cubed butternut squash along with the dried rosemary, thyme, salt, and pepper. Cook this mixture for about 3 to 5 minutes, stirring frequently to allow the herbs to release their aroma and the squash to soften slightly while beginning to caramelize. The combination of herbs enhances the natural sweetness and adds a lovely complexity.
Step 3: Add rice and broth, then simmer
Now, stir in the rinsed rice and pour in the vegetable broth. Bring the whole pot to a boil, then reduce to a simmer and cover with a tight-fitting lid. Let it cook for about 20 minutes until the liquid has been fully absorbed and the rice is tender. This step lets the rice soak up that savory broth infused with the squashes’ sweetness and herbs.
Step 4: Cook the shrimp
While the rice cooks, prepare the shrimp. Pat them dry with a paper towel and toss with 1 teaspoon of olive oil, seasoning lightly with salt and pepper. Heat a separate pan on medium-high heat and sear the shrimp for 1 to 2 minutes per side, working in batches if needed to avoid crowding. The shrimp should develop a slight golden crust while remaining juicy and tender.
Step 5: Mix in parmesan cheese
Once the butternut squash and rice mixture has absorbed all its liquid, remove the pot from heat and fold in the freshly grated parmesan cheese. Stir gently until the cheese is melted and silky, coating every grain and cube. Adjust the seasoning with more salt or pepper if needed. This cheesy finish makes the dish luxuriously creamy and comforting.
Step 6: Plate and top with shrimp
Finally, divide the cheesy butternut squash rice between bowls and crown each serving with the golden sautéed shrimp. Serve it piping hot and enjoy an irresistible combination of creamy, sweet, and savory in every mouthful.
How to Serve Cheesy Butternut Squash Rice with Shrimp Recipe
Garnishes
Enhance your dish with a sprinkle of freshly chopped parsley or basil; their fresh, herbaceous notes brighten the creamy rice and shrimp beautifully. A light drizzle of extra virgin olive oil or a squeeze of lemon juice over the top can also add a lively finish that cuts through the richness.
Side Dishes
This Cheesy Butternut Squash Rice with Shrimp Recipe pairs wonderfully with simple, crisp side salads featuring seasonal greens or roasted vegetables like asparagus or Brussels sprouts. Their textures and flavors provide a refreshing contrast to the luscious rice.
Creative Ways to Present
For a fun twist, serve the rice and shrimp in hollowed out butternut squash halves for an impressive presentation that emphasizes the star ingredient. Alternatively, tuck it into large lettuce cups for a finger-food style appetizer at a dinner party. No matter how you serve it, this dish is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesy Butternut Squash Rice with Shrimp Recipe in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even further, though be mindful that the shrimp is best eaten within this time for optimal freshness.
Freezing
While the rice portion freezes well, shrimp can become rubbery if frozen and reheated. If you want to freeze leftovers, it’s best to separate the rice mixture and shrimp, freeze the rice alone in a freezer-safe container for up to 2 months, and add freshly cooked shrimp when ready to serve.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of vegetable broth or water to loosen the rice’s texture, stirring often to avoid sticking. If reheating the shrimp separately, do so quickly in a hot pan to preserve tenderness without overcooking.
FAQs
Can I use a different type of cheese instead of parmesan?
Absolutely! While parmesan lends a classic nutty flavor and melts beautifully, you can substitute with asiago or pecorino romano for a similar effect. Just be mindful of saltiness levels in the different cheeses.
Is it okay to use frozen shrimp?
Yes, frozen shrimp works perfectly as long as you thaw them completely and pat them dry before cooking. This ensures they sear nicely without steaming.
Can I make this dish vegetarian?
Definitely. You can omit the shrimp and add extra vegetables like mushrooms or chickpeas for protein, making it a satisfying vegetarian meal without losing any of the dish’s comforting character.
What sides go well with this recipe?
Fresh green salads, roasted vegetables, or even a crusty garlic bread complement this dish beautifully by adding crunch and freshness.
How do I know when the rice is done?
The rice is tender and done when all the broth has been absorbed and the grains are soft but not mushy. The 20 minute simmer is usually reliable, but feel free to check a few grains at 18 minutes to ensure perfect texture.
Final Thoughts
This Cheesy Butternut Squash Rice with Shrimp Recipe is truly a celebration of simple ingredients elevated to something special. Whether you want a quick comforting meal or something to impress guests, it hits every note with its cozy, cheesy goodness, slightly sweet squash, and juicy shrimp. I can’t wait for you to try this recipe and make it your favorite too!
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Cheesy Butternut Squash Rice with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Butternut Squash Rice with Shrimp is a comforting and flavorful dish combining tender butternut squash, aromatic herbs, creamy parmesan cheese, and succulent sautéed shrimp. Perfect for a wholesome weeknight dinner, it features a creamy texture and a delightful blend of savory and fresh flavors.
Ingredients
Butternut Squash Rice
- 2 Tbsp olive oil
- 2 large cloves garlic, minced
- 3 cups butternut squash cubes (peeled and cut into 1/2-inch cubes)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup rinsed white rice (long grain, like basmati)
- 1 cup vegetable broth
- 1 cup parmesan cheese, freshly grated (preferably parmigiano-reggiano)
Shrimp
- 1/2 pound large shrimp (thawed with tails removed)
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
- Sauté Garlic: Heat a large pot or dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic. Sauté the garlic for 1-2 minutes until it starts to brown lightly and releases a fragrant aroma.
- Cook Butternut Squash: Add cubed butternut squash, dried rosemary, dried thyme, salt, and pepper to the pot. Stir frequently and cook for 3-5 minutes until the squash begins to soften and the herbs are well combined.
- Simmer Rice and Squash: Add the rinsed white rice and vegetable broth to the pot. Stir to combine, bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for about 20 minutes, or until the rice has absorbed all the liquid and is tender.
- Cook Shrimp: While the rice mixture simmers, pat the shrimp dry with a paper towel and toss them with 1 teaspoon of olive oil, salt, and pepper. Heat a pan over medium-high heat and cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Cook in batches if needed to avoid overcrowding. Remove cooked shrimp and set aside.
- Add Cheese and Adjust Seasoning: Once the rice and butternut squash mixture has fully absorbed the liquid, stir in the freshly grated parmesan cheese. Taste and adjust salt and pepper as desired for the perfect balance.
- Serve: Spoon the cheesy butternut squash rice into serving bowls and top each with the sautéed shrimp. Serve immediately while hot and enjoy!
Notes
- To ensure even cooking, rinse the rice thoroughly before use.
- Use freshly grated parmesan for optimal flavor and texture.
- For a spicier kick, consider adding a pinch of red pepper flakes when sautéing garlic.
- Make sure shrimp are patted completely dry before cooking to achieve a good sear.
- This dish is best served immediately but can be refrigerated for up to 2 days.
