Butternut Squash Jambalaya

I really didn't alter much on this. Changes were made based on what ingredients I could find at the store and on hand in our pantry.



Recipe by Naturally Ella | Serves: 4 | Time: 40 min


Ingredients

1 tbsp garlic infused EVO

1/2 cup onions, diced

1 red #BellPepper, diced

1/4 cup #celery, diced

2 cloves garlic, minced

3 cups butternut #squash, cubed

1/2 cup #tomatoes, chopped

1 tsp vegan Worcestershire sauce

2 tsp hot sauce

3/4 cup #rice

2 cup veggie broth (homemade to reduce sodium)

1/2 cup tomato paste

1 tsp paprika

1/2 tsp each oregano, thyme, and onion powder

1/4 tsp cayenne pepper

Salt and pepper, to taste


Instructions

In a large skillet, heat olive oil over medium heat. Add onions, peppers, and celery to oil. Cook onions until they begin to soften, about three minutes then add in garlic, squash, tomatoes. Continue to cook for 2-3 more minutes then pour in the Worcestershire sauce, hot sauce, and rice.


Cook rice in mixture for 1-2 minutes before adding liquids. Finally, add remaining ingredients, bring to a boil, and reduce then to a simmer. Stir often until rice absorbed all the liquid (about 20-30 minutes- this really depends on your heat source).


Remove from heat and serve.

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