Shrimp and Butternut Squash Bowls
These Shrimp and Butternut Squash Bowls are packed with great wholesome ingredients that are great for lunch or dinner. Top with freshly grated Heinen’s Parmesan Cheese and serve for a balanced and tasty meal.
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Shrimp and Butternut Squash Bowls
Prep Time5 Minutes
Servings4
Cook Time35 Minutes
Ingredients
3 Tbsps. Heinen’s olive oil, divided
4 cups butternut squash, peeled and cubed
3 cloves garlic, minced
1 tsp. Heinen’s dried basil
1 tsp. Heinen’s dried oregano
1 tsp. Heinen’s dried rosemary
Pinch of salt
Pinch of pepper
1 cup Heinen’s dried brown rice
2 cups Heinen’s vegetable broth
1 lb. Heinen’s fresh shrimp, peeled and deveined
Heinen’s parmesan cheese, for serving
Directions
- Heat a large saucepan or large pot over medium heat. Add 2 Tbsps. Heinen’s olive oil and butternut squash to the pan. Sauté for 5 minutes.
- Add garlic, 1 tsp. Heinen’s dried basil, 1 tsp. Heinen’s dried oregano, 1 Tsp. Heinen’s dried rosemary, salt, and black pepper to the pan. Sauté for 2-3 minutes, until fragrant.
- Add 1 cup Heinen’s Dried Brown Rice and 2 cups Heinen’s Vegetable Broth. Bring to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until the broth is deserved. Transfer to a serving bowl and cover.
- Add remaining Tbsp. Heinen’s olive oil and Heinen’s to the pan over medium heat. Cook shrimp 2 minutes per side, until pink. Add shrimp to butternut squash and rice mixture and stir. Top with Heinen’s parmesan cheese and serve.
5 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Directions
- Heat a large saucepan or large pot over medium heat. Add 2 Tbsps. Heinen’s olive oil and butternut squash to the pan. Sauté for 5 minutes.
- Add garlic, 1 tsp. Heinen’s dried basil, 1 tsp. Heinen’s dried oregano, 1 Tsp. Heinen’s dried rosemary, salt, and black pepper to the pan. Sauté for 2-3 minutes, until fragrant.
- Add 1 cup Heinen’s Dried Brown Rice and 2 cups Heinen’s Vegetable Broth. Bring to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until the broth is deserved. Transfer to a serving bowl and cover.
- Add remaining Tbsp. Heinen’s olive oil and Heinen’s to the pan over medium heat. Cook shrimp 2 minutes per side, until pink. Add shrimp to butternut squash and rice mixture and stir. Top with Heinen’s parmesan cheese and serve.
