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
675
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. 

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.

Nutritional Facts

Total Fat
21g
33%
Sugar
8g
N/A
Saturated Fat
12g
62%
Cholesterol
8mg
3%
Protein
11g
22%
Carbs
114g
38%
Vitamin A
1642µg
100%
Vitamin B6
0.6mg
31.9%
Vitamin C
54mg
90%
Vitamin E
5mg
24%
Vitamin K
8µg
10%
Calcium
173mg
17%
Fiber
9g
35%
Folate (food)
87µg
N/A
Folate equivalent (total)
438µg
100%
Folic acid
206µg
N/A
Iron
7mg
41%
Magnesium
138mg
34%
Monounsaturated
6g
N/A
Niacin (B3)
7mg
37%
Phosphorus
252mg
36%
Polyunsaturated
1g
N/A
Potassium
1236mg
35%
Riboflavin (B2)
0.1mg
7.3%
Sodium
1495mg
62%
Thiamin (B1)
0.8mg
55.3%
Trans
0.1g
N/A
Zinc
2mg
12%