Fall hasn’t started yet and luckily the Fall weather isn’t there yet either. But that doesn’t mean I’m not in a Fall recipe mood already, so let’s talk about butternut squash fried rice. The recipe that starts off the pumpkin, apple and pear recipes coming the next weeks.
The butternut squash rice recipe is what I thought of to prepare when I had a bit of ginger syrup, soy sauce and butternut squash leftover. As a family we love fried rice, so that settled that. I wanted some more vegetables in the dish, and bok choy sounded like the perfect combination. We always love the combination of fried rice and satay sauce. I wanted to keep the dish vegetarian, so instead of chicken meatballs, I added vegetarian vegetable balls. We loved it.
Looking for more fried rice recipes? Check out this Fried Rice with Broccoli and Devilish Chicken Drumsticks. If you just want a rice recipe, then Aromatic Ghee Rice is perfect. A Fall recipe from last year is this Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Butternut Squash Fried Rice
Allergies: gluten, wheat.
300 grams rice
½ butternut squash
2 tablespoons ginger syrup
1 stalk bok choy
2 tablespoons soy sauce
420 grams satay sauce
24 vegetarian vegetable balls
Boil the rice according to the package instructions. Drain the rice and let it rest.
Chop the bok choy and butternut squash.
Boil the butternut squash shortly, so that it softens a bit. Drain the squash.
Heat a wok, then pour in some oil. Add the rice, stir fry this. Then add the ginger syrup and soy sauce. Stir fry a bit longer. Then add bok choy and butternut squash. Stir fry longer, some 5 minutes, till the bok choy has shrunken.
In a frying pan add some oil, when heated add the vegetarian balls. After 4 minutes add the satay sauce, heat until the sauce and balls are warmed through. About 4 minutes.
Serve the butternut squash fried rice with the vegetarian balls.
- Enough for 4 persons as a main dish.