Butternut-Squash Rice

September 27, 2018

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Make a Keto diet fun and tasty with this delicious rice alternative! Experiment with ingredients for different flavours.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins


Peel the butternut squash and remove the ends. Cut along the middle and open the squash up. Remove the seeds and strings and chop up the flesh into 1/2-inch cubes.

Add the cubes to a food processor a few at a time and blend for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice.

Next, heat the oil in a wok or large pan over medium-high heat. Add the onions and cook for 1 to 2 minutes. Then add the garlic and salt and cook until fragrant.

Stir in the riced butternut squash and cook for 4-5 minutes. Then add the peas and the sliced scallions, lime zest and lime juice and cook until the butternut squash has turned into a yellow-orange colour.

Once ready to serve, stir in the chopped basil and top with red pepper flakes and chopped chives, if desired.

This recipe is taken from Healthy Nibbles and Bits. It can be found, plus many more here; https://healthynibblesandbits.com/coconut-lime-butternut-squash-fried-rice/


1.1kg - 1.25kg Butternut Squash

2/3 Cup (90g) Frozen Peas, Thawed

Half a Brown Onion, Diced

2 Scallions, Thinly Sliced

3 Cloves Garlic, Minced

2.5 Tablespoons Virgin Coconut Oil

1 Teaspoon Lime Zest

2 Tablespoons Lime Juice

3 To 4 Tablespoons Chopped Basil

3/4 Teaspoon Salt


1 Review


October 21, 2018

Why do you call this a “keto” recipe? Butternut squash has a high carb count.

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