I made you rice.... out of butternut squash! I know it sounds weird, but it has an amazing texture and a very mild flavor that is perfect for fall. You start by spiralizing the butternut squash into long thin spirals. Then you pulse it a few times in a food processor to make the perfect little rice-like pieces. (My friend Ali at Inspiralized.com has a helpful how-to-video at the bottom of this post.) I love butternut squash because it is SOOO versatile! I use it in mac & cheese, hidden in brownies, in soup, in health(ier) pecan pie, and now as the primary ingredient of a main dish!
Introducing Pear, Walnut, & Maple Kale Butternut Squash "Rice":
This dish has a great balance of textures with the "rice", the walnuts, the roasted pears.
This bowl of "rice" is:
- a little sweet
- a little savory
- packed full of good-for-you things
- overflowing with Vitamin A
- completely satisfying
- a great way to eat more veggies!
The maple, soy, and orange flavors accentuate the natural flavors of the squash. Using the spiralizer is such a great way to get more veggies in your diet! I bought this one on Amazon. (only $33)
Or try my other recipes using the spiralizer:
Butternut Squash "Rice"
Pear, Walnut, & Maple Kale Butternut Squash "Rice"
- Use a spiralizer to turn the butternut squash into long spirals. (There's a how-to-video at the bottom of this post!!) Then place the spirals into a food processor and pulse it until it's broken into small little pieces that resemble rice. Set aside.
- In a large skillet over medium-high heat, brown the sausages, stirring frequently.
- Add in the diced kale, coconut oil, and minced garlic. Saute for an additional 5 minutes.
- Stir in the remaining ingredients, including the butternut squash rice. Cook for 10 minutes, or until heated through.
- Serve immediately.
Yields 3 Servings