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A white, ceramic bowl holds a mixture of roasted butternut squash, rice, and peas.
4.67 from 6 votes

15 Wholesome Vegan Butternut Squash Recipes: Butternut Squash Rice

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 6 servings


  • 16-20 ounces cubed butternut squash (1 medium sized squash, peeled, seeded, and cubed)
  • 1 white or yellow onion, cut into 1-inch pieces
  • 1 large apple (any variety), peeled and cut into 1-inch cubes
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons avocado oil (divided)
  • Kosher salt
  • freshly ground black pepper
  • 1 cup short grain brown rice (medium or long grain rice will also work)
  • 1 cup fresh or frozen and defrosted green peas
  • 1 tablespoon tamari
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 teaspoons apple cider vinegar


  • Preheat your oven to 400F. Line a baking sheet with parchment or foil. Place the squash, onion, and apple on the prepared sheet and drizzle with 1 1/2 tablespoons of the avocado oil. Season with Kosher salt and freshly ground black pepper. Roast the mixture for 20. Sprinkle the vegetables and fruit with the ginger, stir them on the sheet, and then continue to roast for another 10-20 minutes, or until the squash and apples are gently browning.
  • Bring a large pot of water to boil. Add the brown rice. Boil the brown rice for 35-40 minutes, or until all of the grains are tender. Add the peas to the pot and let them boil with the rice for 1-2 minutes, till bright green and tender. Drain the brown rice and peas, then return them to the pot. Cover the pot and let the mixture steam for 5 minutes.
  • In a large mixing bowl, fold together the cooked rice, peas, and roasted vegetables. Whisk together the remaining 1 1/2 tablespoons avocado oil, tamari, and vinegars. Pour this dressing over the rice, mix again, and serve warm.