Turning a butternut squash into rice is a delicious low carb and grain free alternative to traditional rice! Butternut squash rice is easy to make and full of nutritional benefits!
As many of you know, I follow a gluten and grain free diet in an effort to keep my autoimmune disease symptoms at bay. That means…no rice! Luckily, I absolutely LOVE cauliflower rice as a sub for traditional rice.
However, I’ve recently realized just HOW MUCH cauliflower I consume and decided it was time to change things up! So today I’m sharing with you how to turn butternut squash into “rice”!
How to pick the perfect butternut squash
Look for a squash with a matte beige color. The darker the color the riper the squash! The butternut squash should also feel heavy for its size and be free of any cuts or bruises.
Try picking a butternut squash with a small bulb and long neck, as the neck is where the majority of the squash will be.
Follow these steps to make butternut squash rice
Step 1: Use a sharp vegetable peeler to remove the skin from the squash.
Step 2: Cut the squash into 1 inch cubes and place in a blender or food processor (you may need to process the squash in batches).
Step 3: Pulse, pulse, and pulse again!
Step 4: Stop pulsing once the butternut squash is about the same size as traditional rice.
How to cook butternut squash rice
Once the squash has been turned into rice, it’s time to cook it!
Try sauteing the riced butternut squash in a large pan with a bit of olive oil. Once the rice is tender, remove from the heat and season with salt and pepper. This makes for a quick side dish that complements most meals!
Butternut squash rice can be used in place of cauliflower rice in most recipes! Make the swap in these easy meals!
If you’ve made this recipe, be sure to leave a comment and star rating below!