Butternut Squash Basmati Rice

Total Time
Prep 10 mins
Cook 15 mins

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

Ingredients Nutrition


  1. In a medium saucepan melt the butter.
  2. Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
  3. Add rice and squash and toss with seeds to mix thoroughly.
  4. Add water and salt, and bring to a boil.
  5. Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
  6. Remove from heat and let stand for 5 minutes.
  7. Fluff rice before serving.
Most Helpful

I registered specifically to review this recipe. It was fantastic and easy to make! I only used half of the large butternut squash I had on hand do I am looking forward to making it a second time later in the week!

Kelexa September 19, 2012

Yum, this is SO nice!!!! I made this exactly as recipe, except that I sauteed the butternut cubes for a few minutes with the mustard and cumin seeds, then I added the water and brought to the boil, and only then added the rice, as I've found basmati rice cooks very quickly and I was a bit worried about the butternut not cooking as quickly, and my husband does NOT like al dente vegetables :) This turned out excellently, the butternut cubes were still firm but tender, and I thought, wow, what a lovely way to serve rice and a vegetable :) We enjoyed this with Zucchini Mexicana, for a super vegetarian dinner, and this recipe was made for Family Picks, ZWT8

Karen Elizabeth August 31, 2012