Spiced Rice and Squash


by: Roti n Rice

This flavorful rice dish can be served on its own as a light lunch or a side dish.


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serves: 4

1 1/2 cups rice, rinsed and drained

2 cups (300g) squash, cubed (your choice of squash – buttercup, butternut, pumpkin)

1/4 cup (40g) dried shrimp, soaked for 10 minutes, rinsed and drained

3 tbsp canola oil

2 cloves garlic

1/2 tsp cumin seeds

1 tsp garam masala

1/2 cup (120ml) coconut milk

1 1/2 cups (360ml) water

1 tsp salt

Nutrition Facts
Spiced Rice and Squash

Servings Per Recipe: 4

Amount per Serving

Calories: 448

  • Total Fat: 17.2 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.6 mg
  • Sodium: 665.8 mg
  • Total Carbs: 66.7 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 1.6 g
  • Protein: 7.5 g

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1.  Heat oil in a medium sized pot. Fry dried shrimp, garlic, and cumin seeds until fragrant, about 3 minutes.

2.  Stir in garam masala, followed by squash, and rice.

3.  Pour in coconut milk and water. Give it a good stir to get everything well mixed.

4.  When liquid comes to a boil, add salt.

5.  Lower heat to medium, place on the lid, and allow it to simmer for about 15 minutes or until all liquid is absorbed.

6.  Reduce heat to the lowest possible setting and continue to cook for another 5 minutes.

7.  Turn off heat and allow rice and squash to sit for 10 minutes before serving.

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