Coconut-Scented Sweet Potato Jasmine Rice Stuffed in Butternut Squash Bowls

Coconut-Scented Sweet Potato Jasmine Rice Stuffed in Butternut Squash Bowls
coconut scented

Kathy Fang

This is a great recipe that calls for fall flavors. In just no time, you'll have the perfect appetizer. 

Click here for 15 Asian-Inspired Thanksgiving Recipes

4
Servings
466
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 butternut squash, split in half and hollowed out
  • salt
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1 large sweet potato, cut into small cubes
  • 1/2 Cup coconut chips
  • 2 Cups dry jasmine rice
  • 3 1/2 Cups water
  • 1/2 Cup coconut milk
  • Pecans, toasted and chopped for garnish

Directions

Preheat oven to 375 degrees. Place butternut squash halves cut side up on baking sheets and season well with olive oil and salt. Roast in the oven until tender about 50 minutes.

Meanwhile, in a pan, toast the coconut chips and sweet potato in butter for 2 minutes or until fragrant. 

Pour sweet potatoes and coconut chips into a pot along with the rice, water, and coconut milk and stir to fully incorporate. Cook in a rice cooker or in a stove pot until rice is al dente. Remove lid and fluff with fork, then taste and season with salt as necessary. 

Serve the rice in the butternut squash shells and garnish with more coconut chips and pecans. 

Nutritional Facts

Total Fat
21g
30%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
10mg
3%
Carbohydrate, by difference
61g
47%
Protein
10g
22%
Vitamin A, RAE
308µg
44%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
301mg
30%
Choline, total
18mg
4%
Fiber, total dietary
6g
24%
Folate, total
104µg
26%
Iron, Fe
11mg
61%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
292mg
42%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
284mg
19%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
242g
9%
Zinc, Zn
2mg
25%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.