Side Dishes
This black rice and butternut squash recipe transforms simple ingredients into a rich, earthy side dish that pairs perfectly with any main. The deep purple hue of black rice meets the natural sweetness of roasted squash, creating a visually stunning and nutrient-packed meal.
I developed this dish to highlight the natural flavors of both ingredients without overpowering them.
The secret lies in balancing the nutty, slightly chewy texture of black rice with the tender, caramelized squash. A touch of garlic, fresh herbs, and a hint of lemon brighten the dish, while toasted nuts add a satisfying crunch.
Ready in 30 minutes, this recipe delivers restaurant-quality results with minimal effort—ideal for weeknight dinners or special occasions.
Ingredients for black rice butternut squash
Earthy black rice pairs perfectly with roasted butternut squash in this balanced, vegan side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Rice (Forbidden Rice) 🌾 | 1 cup | Uncooked, rinsed thoroughly |
| Butternut Squash 🎃 | 2 cups | Cubed, 1-inch pieces |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting and tossing |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Raw Walnuts 🥜 | ½ cup | Toasted, roughly chopped |
| Vegetable Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Maple Syrup 🍁 | 2 tbsp | For subtle sweetness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Coconut Aminos 🍶 | 1 tbsp | For umami depth |
The black rice is the star here—forbidden rice from an Asian market delivers the deepest color and nutty flavor. Trader Joe's carries a great pre-packaged version, but bulk bins at specialty stores offer better quality. For the squash, medium-sized butternut works best; avoid the pre-cubed vacuum-packed kind. The walnuts should be raw and toasted—Costco sells them in bulk at a fraction of the price—and chopping them roughly adds satisfying texture without overpowering the dish. Fresh herbs are non-negotiable; dried thyme at one-third the amount won't cut it here.
No fresh thyme? Fresh oregano at the same quantity works in a pinch, though the flavor profile shifts slightly. Substituting maple syrup with agave won't change the outcome, but date syrup adds caramel notes that complement the squash beautifully. The vegetable broth can be swapped for water in a bind, though the umami depth will suffer. For extra richness, add 1 tbsp nutritional yeast to the rice—it mimics the cheesy notes absent in vegan cooking. The coconut aminos can be replaced with soy sauce, though it's slightly saltier.
Prep the squash first—roast it at 400°F until tender, about 25 minutes. The rice keeps well in the fridge for 4 days if stored in an airtight container, though it's best reheated gently with a splash of water. Toasted walnuts stay fresh for 2 weeks in a sealed container, away from light. This dish reheats beautifully; microwave 1-2 minutes with a damp paper towel to restore moisture. Portion into containers for meal prep—it holds up perfectly for 3 days in the fridge.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss everything on a sheet pan, pop it in the oven, and walk away. The squash caramelizes while the forbidden rice soaks up all that garlic-thyme oil like a dream. No pots, no pans, no stress.
- Rich, Earthy Depth: That deep purple rice? It’s not just pretty—it’s packed with nutty, almost smoky flavor that pairs perfectly with the sweet, buttery squash. Honestly, the first bite makes me forget I’m even eating healthy.
- Weeknight to Dinner Party: Same recipe, totally different vibes. Serve it with a sprinkle of feta for a lazy Tuesday, or drizzle with balsamic glaze and toasted almonds for a showstopper. My roommates never guess it’s my go-to “I don’t wanna cook” meal.
- Leftovers That Don’t Suck: Between us, most rice-and-veggie leftovers turn sad. Not this. The squash stays tender, the rice holds its shape, and reheating it with a splash of water keeps it just as good the next day—perfect for lunches or feeding unexpected guests.
Step-by-step instructions for black rice and butternut squash
Transform simple ingredients into a harmonious dish where earthy forbidden rice meets caramelized squash.
🍳 Step 1: Roast the Butternut Squash and Toast the Walnuts
Preheat your oven to 400°F and line two baking sheets with parchment paper. Toss the 2 cups of butternut squash cubes with 2 tablespoons of the extra-virgin olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on one baking sheet.
On the second baking sheet, spread the ½ cup raw walnuts in an even layer. Roast both sheets for 25-30 minutes until the squash is tender when pierced with a fork and the walnuts are golden brown and fragrant. Watch closely after 20 minutes—the squash should be caramelized but not burnt. Remove and let cool slightly before proceeding.
🍳 Step 2: Sauté Aromatics and Cook the Black Rice
Heat 2 tablespoons of the remaining extra-virgin olive oil in a medium saucepan over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Add the ¼ cup chopped fresh thyme leaves and cook for another 30 seconds to release their aromatic oils.
Add the 1 cup uncooked black rice (forbidden rice) to the pan and stir to coat it in the oil and aromatics. Pour in the 1.5 cups vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 30-35 minutes until the liquid is fully absorbed and the rice is tender. If it looks dry before the time is up, add 2 tablespoons of water at a time until complete. Let sit covered for 5 minutes off heat.
🥘 Step 3: Build the Flavorful Sauce and Combine
In a small saucepan, combine the 1.5 cups vegetable broth (or reserved broth from rice), 2 tablespoons maple syrup, 1 tablespoon coconut aminos, and 1 tablespoon lemon juice. Bring to a simmer over medium heat and reduce by half—about 5-7 minutes½ teaspoon salt and ¼ teaspoon black pepper to taste.
Transfer the cooked black rice to a large serving bowl. Stir in the roasted butternut squash, toasted walnuts, and the reduced sauce. Gently fold everything together until evenly distributed. The rice should be glossy from the sauce, and the squash should be coated in its caramelized juices. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice for brightness.
🍽️ Step 4: Garnish and Serve with Fresh Herbs
Let the dish rest for 5 minutes to allow flavors to meld. Before serving, scatter the ¼ cup chopped fresh parsley leaves evenly over the top. The bright green parsley provides a stunning visual contrast to the deep purple-black rice and golden squash.
Serve immediately while warm. The dish should have a perfect balance of textures—creamy rice, tender squash, crunchy walnuts—and flavors that marry sweet, savory, and umami notes. Pair with a simple arugula salad dressed with lemon vinaigrette for a complete meal.
Pro Tips For Making Black Rice Butternut Squash
- Roast Squash Cubed: DESCRIPTION:
- Rinse That Rice: DESCRIPTION:
- Brown the Garlic: DESCRIPTION:
- Cover for Steam: DESCRIPTION:
Wine and beer pairings for black rice butternut squash
Earthy White Wine
An off-dry Riesling from Germany or Alsace is my go-to pairing for this dish. The slight sweetness complements the caramelized butternut squash, while its crisp acidity cuts through the richness of the black rice.
Look for a Keller or Trimbach—their mineral-driven profiles enhance the earthy notes. Serve slightly chilled (50-55°F) to balance the dish's warmth. 🍷
Oaky Chardonnay
If you prefer white wine with more body, a lightly oaked Chardonnay from California or Burgundy works beautifully. The buttery notes from the oak harmonize with the toasted walnuts, while the wine's acidity keeps the maple syrup from feeling cloying.
I love La Crema or Louis Jadot—their bright citrus finishes refresh your palate between bites.
Crisp Lager
For beer lovers, a German-style Helles or Belgian Witbier is perfect. The clean, malty profile of a Weihenstephaner or the coriander-spiced notes of Hoegaarden mirror the dish's herbal and nutty elements. Serve at 45-50°F to avoid overwhelming the delicate flavors. The effervescence also cleanses your palate between mouthfuls.
Spiced Red Option
If you prefer red wine, a Pinot Noir with subtle spice notes—like Domaine Serene or Meiomi—pairs surprisingly well. The wine's earthy undertones echo the black rice, while its bright acidity balances the sweetness. Avoid heavy Cabernets or Syrahs, which can overpower the dish's delicate flavors.
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, try sparkling apple cider like Martinelli's or homemade hibiscus iced tea. The effervescence and slight tartness complement the dish's sweet and savory elements. Chill to 38-40°F for the best experience—it's like a spa day for your taste buds. 💛
Nutrition facts
Frequently asked questions
Is black rice the same as wild rice?
No, they're completely different! Black rice (also called forbidden rice) is a whole grain from Asia with a deep purple hue and nutty flavor. Wild rice is actually a grass seed from North America with a chewier texture. They look similar when cooked but have distinct tastes and nutritional profiles—black rice is higher in antioxidants, while wild rice has more protein.
Can I substitute butternut squash with another winter squash?
Yes, you can use acorn, delicata, or kabocha squash as direct substitutes. All have similar sweetness and texture when roasted. For best results, cube them to the same size (1-inch pieces) and roast for 25-30 minutes at 400°F. Avoid pumpkin—it's too watery and lacks the caramelization this dish needs.
Why does my black rice turn mushy?
Mushy rice usually means either too much liquid or insufficient cooking time. For this recipe, use exactly 1.5 cups broth for 1 cup uncooked rice and simmer for 30-35 minutes on low heat. If your rice cooks faster, reduce heat to lowest setting to prevent overcooking. Always let it rest 5 minutes covered after cooking.
How can I make this dish gluten-free?
This recipe is naturally gluten-free! Just ensure your vegetable broth is certified gluten-free and check your coconut aminos label (some contain wheat). The black rice, squash, nuts, and herbs are all gluten-free ingredients. For extra safety, use tamari instead of coconut aminos if you're highly sensitive.
Can I prep this dish ahead of time?
Cook the black rice and roast the squash up to 2 days ahead. Store components separately in airtight containers. When ready to serve, reheat the rice with a splash of water (1-2 minutes in microwave) and warm the squash in a 350°F oven for 10 minutes. Toast fresh walnuts and assemble just before serving for maximum crunch.