An easy and simple meal, this butternut squash “risotto” has the same consistency of risotto, but is made with riced butternut squash. Cooked in Thai green curry paste and topped with a little crunch from cashews, you’ll be amazed by how flavorful this meal is. You can stir in cooked chicken for protein or some tofu!
Thai Green Curry Butternut Squash Risotto with Cashews
If you’ve never tried ricing vegetables before and using them as a grain substitute, let this be your inspiration! Here, we take butternut squash, rice it, and cook it in a green curry paste with coconut milk as a Thai style risotto dish. It’s topped with crunchy chopped cashews for a perfect consistency!
I made two versions of this curry – one with chicken and one without, depending on your dietary preferences. If you don’t use chicken, I recommend using another protein – perhaps stirring in some tofu, some edamame beans, or your favorite plant based protein!
I love green curry paste, it’s more subtle than red curry paste and it transports me back to our Thai vacation. The butternut squash is slightly sweet and cooks to an al dente texture that leaves you saying, “that’s not real rice?!” It’s that good!
How to make vegetable rice
- Spiralize your vegetable OR chop it into cubes
- Place the noodles or cubes in a food processor and pulse until rice like
- Use the riced vegetable in a rice or grain dish
Whether you use chicken or not, you’re going to love this butternut squash risotto! If you want to make more risotto-style dishes, try my Crispy Salmon with Butternut Squash Risotto next!