Description
One-Pot Kabocha Squash and Coconut Rice is a heartwarming dish that perfectly combines the sweet, creamy texture of kabocha squash with fragrant coconut rice. This simple yet satisfying one-pot meal is ideal for cozy evenings or impressing guests at dinner parties. With minimal prep and cleanup, you’ll enjoy a delightful culinary experience that warms both the body and soul.
Ingredients
Scale
- 1 medium kabocha squash (about 2 lbs), cubed
- 1 cup jasmine rice, rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp salt
- ? tsp black pepper
- 2 tbsp olive oil
Instructions
- Slice the kabocha squash in half, scoop out seeds, and cube it.
- In a large pot, heat olive oil over medium heat. Saut? the onion and garlic until golden brown.
- Add the kabocha cubes, rinsed jasmine rice, coconut milk, vegetable broth, salt, and pepper. Stir well.
- Bring to a gentle boil. Reduce heat to low, cover, and simmer for about 20-25 minutes until the rice and squash are tender.
- Remove from heat and let rest for five minutes before fluffing with a fork.
- Serve warm; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg