Butternut Squash Mexican Rice

I think a side of cauliflower rice can pretty much go with anything. But some foods have a tendency to get redundant for GAPS diet recipes or while on a grain-free diet.  Cauliflower rice, cauliflower mashed potatoes, cauliflower soup, cauliflower... you get the picture.  And so, enter Butternut Squash Mexican Rice!

Three vegetables--red onion, butternut squash, and spinach--some cooking fat, a little bit of broth, and two spices. That's it!! It doesn't get much easier than that. Feel free to mix it up too! Try use white onions and tomatoes for a more traditional mexican rice, or throw in some peppers for extra flavor. This recipe really can be whatever you want it to!

I use my food processor to grate the butternut squash and that only takes 1 minute. You can use a hand grater, too, but I would highly recommened purchasing a good-quality food processor (mine is this cuisinart one) if you are cooking to heal your gut. It easily turns common foods you might find boring into new, fun dishes.

(And as a side note--if you just happen to accidentally catch a dish rag on fire and it ends up catching 10 other appliances on fire too, one of which is your food processor, it is easy to replace just single parts by ordering them online.... you know.. just in case that's a usual part of your life too.)

Spices are not allowed on the GAPS intro diet until stage 5, but if you want to enjoy this Butternut Squash Mexican Rice sooner, just leave out the spices. Onion, butternut squash, and tomatoes are delicious by themselves with just a little salt on them.

Ideas to use this recipe: add to steak fajitas, serve with grilled chicken, or add it to broth with some chicken and avocado for a Tortilla Soup! Or how might you use it? Leave a comment below and let me know what ideas you have to serve this rice with for a delicious, gut-healing meal!!

butternut squash mexican rice grain-free mexican rice

Butternut Squash Mexican Rice
Author: Amy MoffatPrep time: 5 minCook time: 20 minServings: 4


2 Tbsp fat (lard, tallow, duck, etc.)
2 cups chicken broth
1 medium red onion, chopped
1 medium butternut squash (roughly a 2 lb squash)
5 oz frozen spinach, thawed
1 1/2 Tbsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper


Cut off the ends of the butternut squash and then slice in half, lengthwise. Scoop out the seeds and cut into slices that will fit into the feed tube of your food processor.
Using the small grater disc for your food processor, feed butternut squash through feed tube until it is all grated.
In a large skillet, melt animal fat over medium heat.
Add the chopped onions and saute for about 5 minutes, until fragrant.
Add the butternut squash, chicken broth, salt, pepper, chili powder, and cumin. Cover and cook for 17 minutes, or until butternut squash is cooked and tender, stirring occasionally.
Add the frozen and cook until heated through, about 3.
Remove from heat and cool.

Leave a Reply Text

Your email address will not be published. Required fields are marked *