Cheesy Butternut Squash Rice Bowl With Shrimp
Ingredients
2 Tbsp olive oil (+ 1 tsp for shrimp)
2 cloves garlic, minced
3 cups butternut squash, peeled + cut into 1/2-inch cubes
1 tsp rosemary
1 tsp dried thyme
1 cup brown rice, dry
1 cup vegetable broth
20 medium-sized shrimp (approx. 8 ounces)
1 cup parmesan, freshly grated
Salt + pepper, to taste
Instructions
Heat a large saucepan or pot over medium heat. Add olive oil and minced garlic. Sauté for 1-2 mins until garlic starts to brown and become fragrant.
Add cubed butternut squash, rosemary, thyme, salt, and pepper to the saucepan. Cook for 3-5 mins, stirring frequently.
Add brown rice and vegetable broth to the saucepan. Stir, bring to a boil, then cover and reduce heat. Allow to simmer for about 25 minutes, or until the liquid has absorbed.
Meanwhile, pat shrimp dry with a paper towel and toss in 1 tsp of olive oil. Heat a pan to med-high and cook shrimp 1-2 mins each side. To ensure adequate space between each shrimp, you may have to do this in batches. Set cooked shrimp aside in a clean bowl.
Once the butternut squash-rice mixture has absorbed all its liquid, stir in the freshly grated parmesan. Adjust seasonings to taste, as desired.
Serve butternut squash rice into bowls and top with sautéed shrimp. Enjoy hot!