Butternut Squash and Brown Rice Dressing Recipe
I’m really excited that Thanksgiving is just around the corner. It’s one of my favorite holidays due to its food-centric nature. Today I’ve got a great recipe for you for your Thanksgiving dressing repertoire – a butternut squash and brown rice dressing recipe. It’s very healthy and totally delicious. And you can use it as a side dish or stuff it into your Thanksgiving bird – if you’re into that sort of thing.
Since this is a rice dish, and I’m from South Louisiana, I decided to make this using a jambalaya-style method. This means it is cooked on the stove top, and the rice is basically steamed for an hour in the pot. It’s a pretty easy dish to cook and includes some classic jambalaya ingredients. However, this dish is vegan – nothing but flavor and plant-based products here. But that’s not to say you can’t add in a little sausage if that’s your thing. That would be totally tasty!
- 1/4 cup light olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 tablespoon kosher salt
- 3 tablespoons minced garlic
- 6 cups diced butternut squash (about 3 pounds) - 1/2" cubes (peeled and deseeded beforehand)
- 2 tablespoons fresh sage
- 3 1/2 cups water
- 1 teaspoon kosher salt
- 2 cups brown rice
- 1/2 cup thinly sliced green onion