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This Spiced Butternut Squash Basmati Rice is the perfect side dish for fall. It’s perfectly seasoned and can be ready in under 20 minutes!
It’s already the week of Thanksgiving and I’m wondering where in the world the year has gone. Like so many years, it seems like another has flown by so quickly. I meant to have this Spiced Butternut Squash Basmati Rice recipe ready to share with you much earlier but I’ve been under the weather for the last few days.
I went in to see my regular doctor last week for a check-up, something I rarely manage to do. I’ve been feeling fine but it had been a while since I had last seen my doctor. In the last two months, three women I either know personally or know online have either had a heart attack or had a blockage of some sort. One of the women was a hugely successful food blogger who I didn’t know personally but knew online. She went to sleep with a stomach ache and had a massive heart attack in the middle of the night.
Another woman was a local blogger who was feeling an extreme case of fatigue and found out she had a blockage in her artery.
And another was a friend from back home who out-of-the-blue had a heart attack.
These women were all around my age and their symptoms were all quite different. It was a real wake up call for me and I knew it was time to take my health a little more seriously. If you don’t know the heart attack symptoms for women, read about them here from the American Heart Association, please.
Anyway, while I was at the doctors office, my doctor asked me if I wanted to get the flu shot. I laughed and reminded him that I never get sick. I haven’t had the flu in years and told him I couldn’t even remember the last time I had a cold. So, no thank you. Five days later, I’m hit with a full-on head and chest cold. That will teach me a little humility, for sure.
My kids and husband have been wonderful, cooking dinner and bring me lemon tea and honey every few hours. I’ve binge watched Food Network shows and even finished reading a book! Now, after a few days of rest, I’m back in time for Thanksgiving and am so excited to share this great little recipe with you.
This wonderfully spiced Butternut Squash Basmati Rice is a recipe worthy of a Thanksgiving side dish and one that you might want to consider adding to your menu.
I make this dish probably once a month. It’s that good. It’s a lovely dish that goes well with chicken, fish or even on it’s own served with a salad and bread. It’s incredibly simple yet so full of wonderful flavors.
I use basmati rice in this recipe and wouldn’t recommend substituting any other rice in it’s place. Basmati rice is a long grain rice with a lightly sweet, nutty flavor. This rice actually gets longer as it’s cooking and the grains stay long, separate and firm when it’s cooked. It’s the ideal rice to use in a recipe like this one.
The rice is cooked along with cubes of lightly sweet butternut squash in an aromatic mixture of finely diced onions and garlic, cumin, cardamom and allspice. Your kitchen will smell amazing, I promise you.
This dish cooks in under 20 minutes.
Spiced Butternut Squash Basmati Rice
- 1 cup basmati rice
- 1 tablespoon butter
- 1/2 large onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 2 cups butternut squash, peeled and cubed
- 2 cups water
- 1 1/2 teaspoons kosher salt
- Wash the rice by placing the rice in a large bowl and fill with cool water. Swirl your hand through the water and the rice for about a minute. Pour off the water, taking care not to lose any rice. Repeat this process with new, clean water until the water runs clear. This process usually takes me 3 changes of water. Drain and set aside
- In a large saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally for 2 minutes. Add the garlic and cook for a minute more.
- Add the cumin, cardamom and allspice, stir and cook for a minute longer.
- Add the rice and the butternut squash and stir to coat with the ingredients.
- Add the water and salt and bring to a boil.
- Cover and cook over low heat until the squash is tender and the water is completely absorbed, about 15 minutes.
- Remove from the heat and let the rice stand, covered, for 5 minutes before serving.
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