Black Rice with Butternut Squash

by Renee on September 26, 2013

Black Rice with Butternut Squash | Magnolia Days

My pantry was in need of an inventory. It had become filled with multitudes of items and essentials were almost depleted. I counted eleven different pastas, five types of dried beans, three types of grains, and nine types of vinegar. Olive oil, flour, and sugar were almost empty. The next trip to the grocery store needed a better list to take along. I searched recipes to use the ingredients, made a list, and had a plan. Yet, while at the store, the plan had a slight change. My grocery cart soon included a few extra items to make black rice with butternut squash.

The rice section expanded not too long ago. I noticed a few items that used to be only available in specialty stores. This is a good thing. Well, it also means my rice inventory will start growing too. It grew by one with the addition of a package of black rice. The label featured a recipe with sweet potatoes which inspired me to test one with butternut squash. I picked up a small squash and made sure I had olive oil. If there’s one thing essential for roasting and making dressings, it would be olive oil.

The recipe came together nicely. The colors of orange and black make it perfect for the fall season. The rice has a nutty flavor which is further enhanced with walnuts. There is a sweetness from the squash and a earthiness from roasted red onion. Fresh parsley adds both a freshness and a pop of green. A simple dressing of olive oil, sherry vinegar, and maple syrup ties everything together.

Black Rice with Butternut Squash | Magnolia Days

Olive oil is one of my top pantry staples. I use it almost every single day. I won a so-called year’s supply and it was gone in a little over six months. I try all of them. One I have found to be consistently good is Pompeian Extra Virgin Olive Oil. It has been in my pantry throughout the years. When I was asked if I wanted to review it, the answer was simple: Yes, because I already buy it and would recommend it highly.

More on Pompeian Extra Virgin Olive Oil:

Have you inventoried your pantry lately? Did you find any items you need to use soon? Remember to stock up on olive oil because it is so versatile in the kitchen. Try making your own dressings like oil and lemon, it’s simple and will brighten up many salads.

Black Rice with Butternut Squash

1 hour, 15 minutes

Makes 6 to 8 servings

Black Rice with Butternut Squash

    For the rice and butternut squash
  • 1 cup uncooked black rice
  • 1 small butternut squash
  • 1 small red onion
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped walnuts
  • 2 tablespoons chopped fresh parsley
  • For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons maple syrup
For the rice and butternut squash

Preheat oven to 375 degrees F.

Cook rice according to package instructions. Drain if needed, and place in a large bowl to cool to room temperature.

While the rice is cooking, peel and seed squash and cut into bite-sized cubes. Place cubes on a large rimmed baking sheet.

Slice onion and cut slices into 1-inch pieces. Place onions on the baking sheet with the squash.

Sprinkle cumin, ginger, salt, and pepper over the squash and onions.

Drizzle olive oil on top and toss to coat. Spread out squash and onions to a single layer.

Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.

Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.

Add squash, onions, walnuts, and parsley to the bowl with the rice.

Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.

For the dressing:

Whisk together oil, vinegar, and maple syrup in a small bowl.

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Disclosure: I received a 24 ounce bottle of Pompeian Extra Virgin Olive Oil, a retractable measuring spoon, and a $10 WalMart gift card from Smiley360 in exchange for my honest review.

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{ 16 comments… read them below or add one }

Anita at Hungry Couple September 26, 2013 at 9:40 am

I don’t think I’ve ever used black rice but wild rice and butternut squash is a great combo so I’m sure I would like this.


Renee September 28, 2013 at 2:15 pm

I thought about wild rice too since I enjoy it so much. I just had to try black rice though and I’m glad I did.


Karen September 26, 2013 at 9:46 am

Love black rice! Haven’t tried it with butternut squash. Will keep that in mind. I have frozen, mashed butternut. hmmm….wonder if that would work?


Renee September 28, 2013 at 2:15 pm

The mashed butternut would coat the rice instead of being in chunks.


rebecca September 26, 2013 at 2:49 pm

looks great love the color


Renee September 28, 2013 at 2:16 pm

It’s such a great color for fall and Halloween.


Paula @ Vintage Kitchen Notes September 26, 2013 at 6:55 pm

Black rice is one of my favorites. It takes forever to cook, but that nutty flavor is unmatched. I wonder what doesn’t go well with butternut squash? this recipe is amazing Renee! Just my kind of meal.


Renee September 28, 2013 at 2:17 pm

The black rice I used took about 35 minutes. It’s not much longer than regular long grain so that was nice. And I agree that butternut squash goes very well with many things.


Betsy @ Desserts Required September 26, 2013 at 7:18 pm

I just bought a large bag of black rice and did not have a clue what to do with it. Now, thanks to you, I have the recipe printed and can’t wait to make this dish.


Renee September 28, 2013 at 2:18 pm

Oh great Betsy! Glad I could help inspire you on what to do with that bag of rice.


Shanna@ pineapple and coconut September 27, 2013 at 9:19 am

I love the color contrast of this dish!! I just so happen to have black rice in my pantry and I just bought to butternut squashes at the farmer’s market the other day so I am totally making this dish this weekend!!


Renee September 28, 2013 at 2:20 pm

Thanks Shanna and I hope you enjoy it.


Lori October 1, 2013 at 10:47 pm

This dish is so beautiful, Renee. I’m going to plan to make it for my husband on Halloween, after we hand out candy. He is OBSESSED with Halloween, and I’m sure he’ll be really surprised with a black and orange dinner :)


Renee October 2, 2013 at 6:44 am

Thanks Lori! It is a great dish for Halloween. The colors are perfect for it.


Kristi Rimkus October 3, 2013 at 9:15 am

This looks fantastic. I love the black rice. It adds wonderful drama to a dish.


Renee October 3, 2013 at 2:55 pm

Thank you Kristi and I think it does too.


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