Butternut Squash Recipes Vegan Rice Bowls Made Easy

Butternut squash is a beloved fall favorite, and when paired with rice, it creates a comforting, hearty dish that’s perfect for any meal. If you’re embracing a vegan lifestyle or simply looking for nutritious, delicious plant-based options, this recipe is for you.

The natural sweetness of butternut squash combined with fragrant spices and fluffy rice makes for a wonderful combination that satisfies both your taste buds and your health goals. Whether you’re a seasoned vegan or just exploring more meatless meals, this vegan rice recipe with butternut squash is easy to prepare, packed with flavor, and offers a beautiful presentation for your table.

This dish is versatile, making it a great base to add your favorite vegetables or protein alternatives like tofu or chickpeas. It’s perfect for meal prep or a cozy dinner, and it’s sure to become a staple in your recipe collection.

Let’s dive into the details so you can enjoy this vibrant, nutrient-rich meal in your kitchen!

Why You’ll Love This Recipe

This vegan butternut squash rice dish is a celebration of seasonal flavors and wholesome ingredients. Here’s why it’s a must-try:

• Rich in nutrients: Butternut squash is packed with vitamins A and C, fiber, and antioxidants, making this dish both tasty and nourishing.
• Perfectly balanced: The creamy texture of roasted butternut squash complements the fluffy, fragrant rice, creating a delightful mouthfeel.
• Easy to customize: Add your favorite herbs, spices, or additional vegetables to make it your own.
• Great for meal prep: It stores well in the fridge for several days and reheats beautifully.
• 100% vegan and gluten-free: Suitable for a variety of dietary needs without sacrificing flavor.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 ½ cups long grain white rice (or brown rice for extra fiber)
• 3 cups vegetable broth (low sodium preferred)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• ¼ cup fresh parsley, chopped (optional garnish)
• 1 tablespoon lemon juice (optional for brightness)

Equipment

• Large baking sheet
• Medium pot with lid
• Large skillet or sauté pan
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Mixing bowl

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and half the cumin and cinnamon. Spread the squash evenly on a baking sheet.
2. Roast the butternut squash for 25-30 minutes, turning halfway through, until tender and lightly caramelized on the edges.
3. While the squash roasts, rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from getting sticky.
4. In a medium pot, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes (or follow package instructions for brown rice), until the rice is cooked and liquid is absorbed.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
6. Add the minced garlic, smoked paprika, remaining cumin, cinnamon, salt, and pepper. Cook for another 1-2 minutes until fragrant.
7. Add the roasted butternut squash and cooked rice to the skillet. Gently stir to combine all ingredients and warm through for 3-5 minutes.
8. Turn off the heat and stir in the lemon juice and chopped parsley. Adjust seasoning as needed.
9. Serve warm and enjoy your vibrant vegan butternut squash rice!

Tips & Variations

“Roasting the butternut squash brings out its natural sweetness and adds a lovely depth of flavor to this dish. Don’t rush this step!”

• Try brown rice or quinoa: For added texture and nutrition, swap white rice with brown rice or quinoa.
• Add protein: Mix in cooked chickpeas, tofu cubes, or tempeh to boost protein content.
• Spice it up: Add a pinch of cayenne pepper or red chili flakes for some heat.
• Use fresh herbs: Cilantro or thyme can be great alternatives to parsley.
• Include other veggies: Toss in sautéed kale, spinach, or bell peppers for extra color and nutrients.

Nutrition Facts

Serving Suggestions

This vegan butternut squash rice pairs beautifully with a variety of dishes and occasions. Here are some ideas:

• Serve alongside a fresh green salad or roasted vegetables for a well-rounded meal.
• Use as a filling for stuffed peppers or tomatoes.
• Pair with a rich vegan curry or stew to add substance and flavor.
• Top with toasted pumpkin seeds or nuts for added crunch.
• Enjoy it as a nourishing lunch bowl with a drizzle of tahini or a squeeze of fresh lemon.

Conclusion

This vegan butternut squash rice recipe is a perfect blend of comforting and healthy, making it a wonderful addition to your weekly meal rotation. It harnesses the sweetness of roasted butternut squash with the heartiness of rice and warm spices to create a dish that’s both satisfying and nutritious.

Whether you’re cooking for yourself, your family, or guests, this recipe is simple enough for weeknights yet impressive enough for special occasions.

With its versatility, you can easily customize it with your favorite ingredients or use it as a base for more elaborate meals. If you enjoyed this recipe, be sure to check out other delicious dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food, or try your hand at some flavorful Lion’S Mane Mushroom Crumble Recipes for more vegan inspiration.

For a refreshing twist, don’t miss our Lemon Straws Recipe to round out your meal with a light dessert.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Vegan Rice”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan rice dish featuring roasted butternut squash and aromatic spices. Perfect as a main or side dish for a wholesome meal.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 lbs), peeled and cubed”, “1 cup basmati rice”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “2 tablespoons olive oil”, “2 cups vegetable broth”, “1 teaspoon ground cumin”, “1/2 teaspoon ground cinnamon”, “1/4 teaspoon smoked paprika”, “Salt and pepper to taste”, “1/4 cup chopped fresh cilantro”, “1 tablespoon lemon juice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and cinnamon; roast for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Rinse rice under cold water until clear.”}, {“@type”: “HowToStep”, “text”: “Heat remaining olive oil in a pot; saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add cumin and smoked paprika; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add rice and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Fluff rice, then gently fold in roasted squash, lemon juice, and cilantro.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve warm.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “6 g”, “fatContent”: “7 g”, “carbohydrateContent”: “58 g”}}