Butternut Squash and Brown Rice Dressing Recipe

Butternut Squash and Brown Rice Dressing Recipe

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!

Ingredients

  • 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
Read the whole recipe on culicurious