Butternut Squash and Rice Timbales Recipe

Name: Butternut Squash and Rice Timbales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/2-inch pieces peeled butternut squash (about 1 pound); 3 cups trimmed broccoli florets; Nonstick vegetable oil spray; 2 1/2 cups canned vegetable broth; 1 cup Arborio rice or medium-grain white rice; 2 tablespoons olive oil; 1 cup chopped onion; 2 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh thyme; 4 garlic cloves, minced; 2 tablespoons chopped drained oil-packed sun-dried tomatoes; 1/3 cup crumbled feta cheese

Servings: persons

2 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
3 cups trimmed broccoli florets
Nonstick vegetable oil spray
2 1/2 cups canned vegetable broth
1 cup Arborio rice or medium-grain white rice
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
4 garlic cloves, minced
2 tablespoons chopped drained oil-packed sun-dried tomatoes
1/3 cup crumbled feta cheese

1
Steam squash until just tender, about 5 minutes.
2
Transfer to bowl.
3
Steam broccoli until crisp-tender, about 4 minutes.
4
Transfer to another bowl; set aside.
5
Spray four 1 1/4-cup custard cups with nonstick spray.
6
Bring broth and rice to boil in heavy large saucepan.
7
Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes.
8
Uncover; stir until rice is creamy, about 2 minutes.
9
Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat.
10
Add onion; saute until golden, about 5 minutes.
11
Add parsley, thyme, and 1 minced garlic clove; saute 1 minute.
12
Add squash and sun-dried tomatoes; stir to heat through.
13
Mix vegetable mixture and feta into rice.
14
Season with salt and pepper.
15
Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact.
16
Unmold 1 rice timbale onto each of 4 plates.
17
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
18
Add 3 garlic cloves and broccoli; saute until heated through, about 2 minutes.
19
Spoon broccoli around timbales and serve.

1333

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups 1/2-inch pieces peeled butternut squash (about 1 pound), 3 cups trimmed broccoli florets, Nonstick vegetable oil spray, 2 1/2 cups canned vegetable broth, and more.

Yes, Butternut Squash and Rice Timbales falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Rice Timbales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions