Step 1: Prepare the Ingredients

Peel the butternut squash and cut it into evenly sized ½-inch cubes. Mince the garlic and rinse the rice under cold running water until the water runs mostly clear.

Pat the shrimp dry with paper towels to remove excess moisture. This helps them develop a light golden exterior when sautéed.

Step 2: Sauté the Garlic

Heat a large pot or Dutch oven over medium heat.

Add 2 tablespoons of olive oil and the minced garlic. Sauté for 1–2 minutes, stirring frequently, until the garlic becomes fragrant and lightly golden.

Avoid letting the garlic turn dark brown, as it can develop a bitter flavor.

Step 3: Cook the Butternut Squash

Add the cubed butternut squash to the pot.

Sprinkle in the dried rosemary, thyme, salt, and black pepper.

Cook for 3–5 minutes, stirring frequently, until the squash begins to soften slightly and becomes coated in the fragrant garlic and herb mixture.

Step 4: Add the Rice and Broth

Stir the rinsed white rice into the pot, allowing it to mix evenly with the seasoned butternut squash.

Pour in the vegetable broth and stir gently.

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

Simmer for approximately 18–20 minutes, or until the rice is tender, the squash is soft, and the liquid has been absorbed.

If the rice is still firm but the liquid has evaporated, add a small splash of hot broth or water and continue cooking for a few more minutes.

Step 5: Sauté the Shrimp

While the rice cooks, toss the prepared shrimp with 1 teaspoon of olive oil, salt, and black pepper.

Heat a large skillet over medium-high heat.

Arrange the shrimp in a single layer, leaving enough space between each piece for even cooking.

Cook for approximately 1–2 minutes per side, depending on their size, until the shrimp turn pink, opaque, and are cooked through.

For food safety, shrimp should reach an internal temperature of 145°F (63°C).

Transfer the cooked shrimp to a clean plate and set aside.

Step 6: Add the Parmesan

Once the rice and butternut squash are fully cooked, remove the pot from the heat.

Add the freshly grated Parmesan cheese and stir gently until it melts into the warm rice.

The softened squash and melted cheese will create a creamy, comforting texture.

Taste and adjust the salt, black pepper, or herbs as needed.

Step 7: Assemble and Serve

Spoon the Cheesy Butternut Squash Rice into serving bowls.

Arrange the sautéed shrimp over the top and finish with a little extra freshly grated Parmesan or freshly cracked black pepper, if desired.

Serve immediately while the rice is warm and creamy and the shrimp are tender.