This Butternut Squash Rice With Shrimp is a cozy, cheesy dinner that brings sweet roasted-style squash flavor, tender rice, juicy shrimp, and plenty of Parmesan together in one satisfying meal. Rosemary, thyme, and garlic add warmth and depth, while the creamy melted cheese makes every bite comforting.
It’s an easy shrimp dinner that feels special enough for the weekend but is simple enough to prepare on a busy weeknight.
Why You’ll Love This Recipe
There’s so much to love about this cheesy butternut squash rice. The naturally sweet squash pairs beautifully with savory Parmesan, fragrant herbs, and lightly sautéed shrimp.
It’s also wonderfully simple. The squash and rice cook together in one pot while the shrimp takes just a few minutes in a separate pan. The result is a family-friendly dinner with comforting flavors and minimal fuss.
Ingredients
Butternut squash rice:
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 1/2 cup dry long-grain white rice, rinsed
- 1 cup vegetable broth
- 1 cup freshly grated Parmesan cheese
Sautéed shrimp:
- 1/2 pound large shrimp, thawed and tails removed
- 1 teaspoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic. Sauté for 1–2 minutes, stirring frequently, until fragrant.
- Add the cubed butternut squash, rosemary, thyme, salt, and black pepper. Cook for 3–5 minutes, stirring frequently.
- Add the rinsed rice and vegetable broth. Stir well and bring the mixture to a boil.
- Cover the pot and reduce the heat to low. Simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- While the rice cooks, pat the shrimp dry with paper towels. Toss with 1 teaspoon olive oil and season with salt and black pepper.
- Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1–2 minutes per side, or until opaque and cooked through. Cook in batches if necessary to avoid overcrowding the pan.
- When the squash and rice are tender, stir in the freshly grated Parmesan until melted and evenly incorporated. Taste and adjust the seasonings if needed.
- Divide the Butternut Squash Rice With Shrimp between serving bowls, arranging the sautéed shrimp over the cheesy rice. Serve hot.
Tips & Tricks
Cut the butternut squash into small, evenly sized cubes so they become tender in roughly the same amount of time as the rice.
Freshly grated Parmesan is ideal for this parmesan butternut squash rice because it melts more smoothly than many packaged pre-shredded varieties.
Keep the heat low once the rice begins simmering. If the liquid disappears before the rice is completely tender, add a small splash of warm vegetable broth and continue cooking.
Patting the shrimp dry before sautéing helps them develop a better exterior instead of steaming in the pan. Avoid overcooking them, as shrimp can quickly become rubbery.
Basmati is an excellent choice, but another long-grain white rice can work. Cooking time and liquid requirements may need slight adjustments depending on the variety.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, pescatarian, gluten-free when using certified gluten-free broth and Parmesan
Notes
For an even cheesier butternut squash rice, sprinkle a little extra freshly grated Parmesan over each bowl just before serving.
You can substitute chicken broth for vegetable broth if preferred, provided it is halal-certified.
For serving, pair the dish with a simple green salad, steamed green beans, roasted broccoli, or asparagus to add some fresh vegetables alongside the creamy rice.
Nutrition
Approximate nutrition per serving:
Calories: 450
Protein: 25g
Carbohydrates: 39g
Fat: 23g
Nutrition values are estimates and will vary depending on the specific ingredients, brands, and serving sizes used.
FAQ
Can I use frozen butternut squash?
Yes. Frozen butternut squash can make this butternut squash rice recipe even more convenient. Because frozen squash may soften more quickly and release additional moisture, the final texture can be slightly different.
What kind of rice works best?
Long-grain white rice such as basmati works particularly well. Different rice varieties absorb liquid differently, so changing the rice may require adjusting the broth quantity and cooking time.
Can I make this recipe without shrimp?
Yes. Simply leave out the shrimp for a cheesy butternut squash rice side dish or meatless main course. You can also add chickpeas for extra plant-based protein.
How do I know when the shrimp are cooked?
Cooked shrimp should be opaque and firm rather than translucent. Depending on their size and the heat of your skillet, large shrimp generally cook very quickly.
Can I substitute the Parmesan?
Pecorino Romano can provide a similarly salty, cheesy flavor, although it has a sharper taste. For a milder option, another firm Italian-style cheese suitable for melting can be used.
What can I serve with Butternut Squash Rice With Shrimp?
This shrimp and rice recipe pairs nicely with a crisp salad, roasted broccoli, sautéed spinach, green beans, or asparagus. Since the rice is already rich and satisfying, simple vegetable sides work particularly well.
Storage
Store leftover Butternut Squash Rice With Shrimp in an airtight container in the refrigerator for up to 3 days. For best quality, you can also refrigerate the shrimp separately from the rice.
To reheat, warm the rice gently in a saucepan or microwave with a small splash of broth to restore moisture. Add the shrimp toward the end so they heat through without becoming tough.
For freezing, the squash-rice mixture can be frozen in an airtight freezer-safe container for up to 2 months. The texture of the rice may become softer after thawing. For the best results, prepare fresh shrimp when serving the thawed rice.
Similar Recipes
Butternut Squash Rice With Shrimp
Ingredients
Butternut squash rice:
- – 2 tablespoons olive oil
- – 2 large garlic cloves minced
- – 3 cups butternut squash peeled and cut into 1/2-inch cubes
- – 1 teaspoon dried rosemary
- – 1 teaspoon dried thyme
- – Salt to taste
- – Black pepper to taste
- – 1/2 cup dry long-grain white rice rinsed
- – 1 cup vegetable broth
- – 1 cup freshly grated Parmesan cheese
Sautéed shrimp:
- – 1/2 pound large shrimp thawed and tails removed
- – 1 teaspoon olive oil
- – Salt to taste
- – Black pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic. Sauté for 1–2 minutes, stirring frequently, until fragrant.
- Add the cubed butternut squash, rosemary, thyme, salt, and black pepper. Cook for 3–5 minutes, stirring frequently.
- Add the rinsed rice and vegetable broth. Stir well and bring the mixture to a boil.
- Cover the pot and reduce the heat to low. Simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- While the rice cooks, pat the shrimp dry with paper towels. Toss with 1 teaspoon olive oil and season with salt and black pepper.
- Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1–2 minutes per side, or until opaque and cooked through. Cook in batches if necessary to avoid overcrowding the pan.
- When the squash and rice are tender, stir in the freshly grated Parmesan until melted and evenly incorporated. Taste and adjust the seasonings if needed.
- Divide the Butternut Squash Rice With Shrimp between serving bowls, arranging the sautéed shrimp over the cheesy rice. Serve hot.
Notes
Conclusion
This Butternut Squash Rice With Shrimp turns a handful of simple ingredients into a warm and satisfying dinner. Sweet butternut squash, fragrant herbs, Parmesan, tender rice, and juicy sautéed shrimp create a delicious balance of creamy, savory, and subtly sweet flavors.
With straightforward stovetop preparation and plenty of comforting flavor, it’s an easy shrimp dinner worth keeping in your regular recipe rotation.