Butternut Squash Spiced Rice

Let’s talk about what I have a hard time with in the kitchen.  If you asked my husband, he would say nothing because he appreciates his manhood and wants to keep it.

If you asked my girlfriends, they’d say I have a hard time laying off the dairy, and they’d be right.

If you asked me, I’d tell you the truth.  That there is one technique that people everywhere have mastered, that I just can’t.

It is so simple, as a matter of fact, it’s probably one of the most widely cooked things in the world, and I still can’t get my act together.

I flipping cannot make rice to save my life.  Picture it, you’re a prisoner of war in a world that is Kitchen Stadium (Iron Chef), and they tell you you’ll be free to go and live your life if you can cook the secret ingredient.

In my head, I am praying for it to be anything, ANYTHING, except for rice.  Give me crickets and I’ll make it work, but Lord have mercy, don’t make me cook rice.

Clearly, it’s a nightmare so they choose rice. And you’re all, “just don’t shave my head because my mom will have to recognize me in the morgue. But kill me whichever way you like, because I throw in the towel.”

Ok, so maybe my dream scape has a flare for the dramatic, but that is honestly how I feel when you give me something I just can’t seem to execute.

And I have sort of made it my life’s mission to figure it out. Not really, but I do want to at least not break into hives when I have to make rice. So far, I can tell you that I still hate rice, but this turned out pretty good.

It’s also important for me to tell you that I consider Arborio rice to be like the distant cousin of standard rice varietals, because it behaves itself and lets me have my way with it.  Basmati, that incorrigible variety, can stick it.  (AHHHAHA rice joke.)

Butternut Squash Spiced Rice

By Whitney, September 25, 2012

Butternut Squash Spiced Rice



Preheat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash on a baking sheet and roast until tender, about 20 minutes Place the dried cranberries in a bowl with the warm water. Let sit for 10 minutes, then drain. In a medium bowl, whisk together the remaining olive oil, lemon zest, curry, orange juice, lemon juice and fresh ginger. Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 45 minutes. Fluff with a fork.  Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic a few minutes, until fragrant, and add to the rice. Add the cranberries,  pecans and dressing to the wild rice and stir. Add in the roasted squash.  



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Butternut Squash Spiced Rice

  1. I am new to pinterest and you are my first stop. In South Carolina they sell rice steamers. It is absolutely fool proof in making rice. I guarantee it.


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