Citrusy Brown Rice with Butternut Squash and Pomegranate makes for a fresh, flavorful side dish perfect for the fall and winter months. This sweet and savory rice dish is perfect alongside any main dish.
Citrusy brown rice with roasted butternut squash, pomegranate arils, walnuts, and goat cheese is the perfect side dish to enjoy all fall and winter long!
This was one of those side dishes that accidentally became dinner when I couldn’t stop eating it.
As it turns out, butternut squash, pomegranate seeds, walnuts, and goat cheese are full of good vibrations when they’re swaddled in citrusy brown rice. Which is now officially a thing.
And don’t be afeard of the pomegranate portion of this shindig. Simply follow my tutorial on How to De-Seed a Pomegranate. BOOM! Seeds.
I’m not one to give unsolicited advice (vicious lie), but you should put this rice on your Thanksgiving, Friendsgiving, or Christmakwanzakah table.
Ingredients for Butternut Squash Brown Rice:
Our fresh ingredients include butternut squash, brown rice, pomegranate seeds, goat cheese, walnuts, and ground cinnamon.
For the dressing, we need fresh orange juice, orange zest, and olive oil.
All factors combined, we need up with a sweet and savory side dish that is packed with holiday cheer and autumn vibes.
How to Make Citrus Brown Rice with Butternut Squash:
Begin by roasting the butternut squash.
- Preheat the oven to 375 degrees F.
- Peel and chop 3 cups-worth of butternut squash and place it in a mixing bowl.
- Add the olive oil, cinnamon and salt and use your hands to coat all of the butternut squash evenly.
- Spread the butternut squash on a large baking sheet and bake for 20 to 25 minutes, until browned, soft, and crispy.
Prepare the rice:
- Add 1 cup of uncooked brown basmati rice and 2 cups of water to a medium-sized saucepan. Bring to a full boil, then reduce the heat and cover. Cook until all of the water is absorbed, about 30 to 35 minutes.
- Remove from heat and allow rice to cool slightly.
- In a small bowl, stir together the orange zest, orange juice, olive oil, salt, and cinnamon. Pour this mixture over the brown rice and stir well to combine.
- Pour the brown rice into a large serving (or mixing bowl). Add the roasted butternut squash, pomegranate arils, chopped walnuts, and goat cheese. Toss everything together and serve with your favorite entree.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Customizations:
- Exchange the brown rice for quinoa.
- Use goat cheese instead of feta.
- Swap walnuts for pecans
- Rather than using butternut squash, use any other winter squash such as acorn squash or even sweet potatoes.
- Skip the pomegranate seeds and use dried cranberries.
There’s no way you’re not enjoying this thing.
It’s got flavor, it’s got texture, it’s got rhythm, it’s got music, it’s got my guy, who could ask for anything more?
Whoa you shouldn’t let me get carried away like that.
The next time you’re looking for a healthy side dish that celebrates fall produce, whip up this easy recipe!
I love it during the holiday season as a healthy festive carb option for the Thanksgiving table; however, it can be made any other time of the year as well.
Looking for more healthy side dishes? Here are some great options.
More Healthy Side Dishes:
- Healthy Green Bean Casserole
- Sweet Potato Casserole with Streusel Topping
- Maple Roasted Carrots with Feta and Dried Cranberries
- Roasted Kabocha Squash
Get jazzy on this!
Brown Rice with Butternut Squash, Pomegranate Seeds, and Goat Cheese
Ingredients
For the Roasted Butternut Squash:
- ½ small butternut squash peeled and chopped (3 cups)
- 1 1/2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Rice:
- 1 cup dry basmati brown rice
- 2 tsp orange zest
- 1 tablespoon fresh squeezed orange juice
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2/3 cup pomegranate arils
- ½ cup chopped walnuts
- ½ cup goat cheese crumbles
Instructions
Roast the Butternut Squash:
- Preheat the oven to 375 degrees F.
- Peel and chop 3 cups-worth of butternut squash and place it in a mixing bowl.
- Add the olive oil, cinnamon and salt and use your hands to coat all of the butternut squash evenly.
- Spread the butternut squash on a large baking sheet and bake for 20 to 25 minutes, until browned, soft, and crispy.
Prepare the brown rice:
- Add 1 cup of uncooked brown basmati rice and 2 cups of water to a medium-sized saucepan.
- Bring to a full boil, then reduce the heat and cover. Cook until all of the water is absorbed, about 30 to 35 minutes.
- Remove from heat and allow rice to cool slightly.
- In a small bowl, stir together the orange zest, orange juice, olive oil, salt, and cinnamon. Pour this mixture over the brown rice and stir well to combine.
- Pour the brown rice into a large serving (or mixing bowl). Add the roasted butternut squash, pomegranate arils, chopped walnuts, and goat cheese. Toss everything together and serve with your favorite entree.
Nutrition
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A – this is one of the best blog posts I have ever read. Following immediately.
B – I suggested this as a side to protein tbd and my very carnivorous husband suggested added roasted Brussels and making it a bowl for our semi-regular veg meal and he was 200% correct.
Aww I love hearing that! Thanks so much, Ann! I appreciate the sweet note and the feedback! Love that you guys added brussels sprouts! xo
This rice is a great and aromatic dish. One portion provides only 136 kcal , it’s a good choice in low -calorie diet
This looks/sounds amazing! I’m totally making it tonight…only I’m subbing in craisins for pomegranate arils b/c I forgot buy a pomegranate when I was at the store (womp. womp.) And I have some kind of brown/red/wild rice combo so there’s that – and b/c I’m lazy and don’t want to actually make an entree with I’ll roast some chickpeas with the squash for some added protein.
SO happy to hear you’re making the recipe, Laura, and all of your changes sound amazing! Let me know how you like the recipe!
I made this last night for some friends and they really liked it. It’s very flavorful! I will definitely make this again. It’s very filling and doesn’t need to be a side dish. It was the main entree for me. But I have such a hard to time cooking rice. It either comes out undercooked or overcooked, never perfect. My rice for this was overcooked and a little mushy, that’s the only thing I didn’t like. Would this taste good with quinoa instead of rice?
Julia, this post made me laugh so hard! I’m so down with the side dish carb fest. As a veg head I end up eating mostly side dishes at this time of year anyways, so I’m in it to win it! Love the looks of this lovely rice, it’s full of my favourite things: carbs! Thanks for the recipe.
So glad you got a lil’ hoot out of the post 😀 I’m thinking we bloggers need to have a serious side dish Carb Fest. Like pronto 😀
I love side dishes too…and I definitely think we’ll be bringing this to our Thanksgiving table. Thank you for sharing!
So glad to hear it, Monet! It’s such a simple dish, yet so delightful 😀
I’mmmmmm all about side dishes and carbs and yoga pants and sentences that are strictly for SEO purposes 😀 Love this.
Cheers, sister! bring on them yoga pants!
This side dish is totally a bad mamma jamma! I might toss it a few candied nuts in there because that’s how I roll.
mmmmhmmmm! Candied nuts are always a deal maker 😀
All this side talk – sounds like you’re gettin ready for epic thanksgiving side dishes. re: all de carbs <3
I didn’t feel particularly interested in this until I read the list of ingredients. Glad I did. Sounds like it would be well worth making.
Side dishes are all I want, like ever! This has been pinned and will be on the weekly menu for next week. That’s assuming I can wait that long and let’s be honest, this needs to happen in my kitchen now!
Hot diggity, this looks like one heck of a side! The salty feta with the tangy citrus..mmm,mmm!!
My yoga pants are on and I am ready to pooch!
I looooove side dishes! Since I don’t eat turkey (annnd let’s not even talk about to-furkey, gross), I’m all about those sides. Squash and pom seeds? I think this is a winner!
oh this looks fantastic! my husband loves rice & pomegranate so i have to make this for him!
Oh girl, it’s all about the side dishes. Best part of T-day! Love love love this salad!
Everyone know the sides are where it is at!!. Loving this fresh take on brown rice! 🙂