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Made in the Garden: Butternut Squash Herbed Rice

By on Oct 24, 2017 in Blog, Butternet Squash, Fall Garden, Garden to Table | 2 comments

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Butternut squash harvest – happy FALL!

Several of you mentioned that you are successfully harvesting a fall crop of butternut squash with the tips from the last blog post.  Great job!  Now what to do with it?  The best advice I can share you is keep it simple!  We all have busy schedules – who has time to spend hours in the kitchen?

We work hard to grow our own food and it’s important to know how to prepare quick, simple meals out of our homegrown veggies so we can reap the benefits – and be healthier and happier as a result.

Butternut squash is colorful, sweet, creamy and delicious, and makes for a perfect fall meal.  After you’ve read this post watched the video below, you’ll know exactly how to prepare a simple tasty side dish from your own homegrown, delectable butternut squash.

 

Butternut squash herbed rice – quick, simple and delicious.

 

Your family will gobble up this colorful, tasty side dish – and you’ll feel the satisfaction and pride knowing you’re providing them a clean, healthy meal that you grew yourself!.  Add chicken or ground meat to make it a hearty entree.  It’s so delicious, you’ll want to have guests over to share your garden fresh goodness!

I love grocery shopping from my own backyard – can’t get fresher and more local than that!  So…why not cook in the garden right where I harvest?  I set myself up with a basic “kitchen in the garden” and away we go (watch video below to see cooking in the garden).

 

 

Persian basil adds a punch of flavor – use whatever herbs are growing in your garden.

Customize the ingredients to what you have growing in YOUR garden, (or what you can find at your local organic market).  Here’s what I harvested to make this recipe:

1 medium butternut squash, 1 medium onion (any kind of onion), fresh herbs (I used Persian Basil &  Rosemary)  use whatever herbs you have growing in the garden, garlic clove(s).

 

Butternut squash is so colorful – perfect for fall!

Other ingredients:

2 cups cooked brown rice (or grain of choice, walnuts, cranberries (optional), chicken, ground meat (optional), cumin, olive oil, salt, fresh ground pepper

Instructions:  

It’s so fun to share garden to table meals with family and friends!

 

 

I love how quickly this recipe comes together – and always make up a big batch so we can eat it the leftovers all week long.  It’s so much fun to share the garden fresh goodness with my family and friends – they love every bite.  We enjoy eating it in the garden – right where we grew it!

 

 

 

Watch the video from my YouTube channel, “Butternut Squash Rice with Basil and Rosemary”  so you can see exactly how to make this nutrient packed dish that brims with freshness and flavor.

 

 

Comment below – let me know if you’ll be making this garden-to-table recipe and how you’ll customize it based on what is growing in your garden!

My eBook * My Partners Store * My Amazon Store

 

You can follow me, view how-to videos, photos of my garden, and lots of growing tips and tricks, on YouTube, Instagram, Facebook, and Pinterest

 

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2 Comments

  1. Marc

    November 5, 2017

    Post a Reply

    Making it right now, Kim, with half a kabocha. Will let you know how it goes! My daughter loves kabocha and rice, so we may not have any leftovers for tomorrow’s lunch!

  2. Marc

    November 6, 2017

    Post a Reply

    It was very good! I was luck to have some leftovers for lunch as it made a lot. My daughter can only eat that much! And she liked it.

    I used some basil pesto I had made last week instead of the fresh herbs. That worked well.

    Kim, is it okay if I share this recipe in my next Tranquil Garden email newsletter? I think my readers would enjoy it. I will provide a link back to this blog post of course. 🙂

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