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Butternut Squash Brown Rice

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • Pinch red chili flakes
  • 1/4 teaspoon each salt and pepper
  • 2 cups cubed & roasted butternut squash
  • 1 cup brown rice
  • 2 cups chicken stock
  • 1 cup baby spinach
  • ¼ cup toasted walnuts

Instructions

  1. Preheat the oven to 400F.
  2. Place cubed squash on a baking sheet sprayed with non stick spray. Roast cubed squash for 20-30 minutes or until soft and brown. Set aside.
  3. Using the sear setting on a pressure cooker melt butter and sauté onion, garlic, salt, pepper, and pepper flakes until onion is translucent. Add rice and sauce for one minute more. Add chicken stock.
  4. Set pressure cooker to high and the timer for 25 minutes.
  5. Release the steam and stir in the roasted squash and spinach mixing lightly, allowing spinach to slightly wilt.
  6. Garnish with toasted walnuts.