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rice with chopped peppers and squash

Butternut Squash And Rice Recipe

Easy Supper With Rice And Vegetables
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine British
Servings 4
Calories 185 kcal


  • 1 medium butternut squash
  • 1 medium onion
  • 1 red pepper
  • 500 ml stock
  • 2 teaspoons dried sage or
  • few sprigs fresh sage
  • 300 g basmati or long grain rice
  • 50 g grated parmesan cheese
  • Freshly ground black pepper


  • Cooking Directions
  • Pre-heat the oven at 180 degrees C
  • Half and the quarter the butternut squash
  • Scoop out the seeds and discard
  • Peel the squash and chop into bite-sized chunks
  • Place in a large baking dish
  • Peel and slice the onion and add to the baking dish
  • Slice and de-seed the pepper and add to the baking tray
  • Drizzle with the olive oil
  • Stir well to cover the vegetables with oil
  • Bake in the oven for about 30 minutes until squash is soft
  • Meanwhile place the rice in a pan and wash with cold water and drain
  • Stir the sage into the stock and add to the rice
  • Bring to the boil and simmer for 20 minutes until most of the stock has been absorbed and is cooked
  • Stir the rice in with the vegetables
  • Sprinkle over the parmesan cheese and stir
  • Return to the oven for 5 minutes
  • Season with freshly ground black pepper
  • Serve Hot
Keyword easy supper