Fall flavors are not only delicious, they are healthy. This recipe packs in a lot of nutrients perfect to boost the immune system, aid in digestion and support your weight loss journey.
This P4 Butternut Squash Fried Rice recipe is great as a side dish for lunch or dinner!
Butternut Squash Fried Rice
1 whole Butternut squash (or purchase precut)
3-4 cups Cauliflower rice, frozen or fresh
1/2 cup onion, chopped
2 garlic cloves, chopped
1 Tbsp Avocado or Extra Virgin Olive Oil
2 Tbsp vegetable broth
Skillet Seasonings: (Use as a guide and adjust +/- to your taste)
3/4 tsp Himalayan Pink salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp rosemary
Pinch of red pepper flakes for a kick (optional)
Cinnamon or DIY Pumpkin Pie Spice
Fresh Parsley, chopped
Fontina or Parmesan cheese, (optional and not pictured)
Peel the butternut squash and slice off the ends. Cut open and remove the seeds. Chop the butternut squash into 1/2-inch cubes. Toss the butternut squash cubes with healthy oil then lightly sprinkle with salt and pepper. Roast at 350 for 25 to 35 minutes.
While squash is roasting, heat oil in skillet at medium heat. Add onion and sauté until translucent. Move onion off to the side of the pan and sauté the garlic for 2-3 minutes, cook until you have a good smell to it but not burn it.
Add the riced cauliflower, vegetable broth and seasonings to the skillet and stir to mix everything together well. Cook until broth has been absorbed, stirring regularly for 1-2 minutes.
When the rice cauliflower mixture is cooked, lightly blend in the roasted butternut squash. Transfer to a plate, and sprinkle with cinnamon, pumpkin spice and fresh parsley.