What you’ll need
To create this delightful dish, gather the following ingredients:
- 2 cups butternut squash, cubed
- 2 cups sweet potato, cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or cinnamon (optional)
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon butter or olive oil
- Salt to taste
- 1/4 cup honey
- 1–2 teaspoons chili flakes or chili oil
- 1 teaspoon apple cider vinegar or lemon juice
- Crumbled feta or goat cheese (optional)
- Fresh thyme or parsley (optional)
- Toasted walnuts or pecans (optional)
Feel free to adjust the cheese or nuts according to your preference or even omit them for a vegan version.
Step-by-step instructions
- Preheat Your Oven: Set your oven to 425°F (220°C) and prepare a baking sheet.
- Prep the Veggies: Toss the cubed butternut squash and sweet potato with olive oil, salt, pepper, and paprika (if using).
- Roast: Spread the veggies on the baking sheet and roast for 25-30 minutes. Flip them halfway to ensure even caramelization.
- Prepare the Honey Drizzle: While the veggies roast, warm the honey gently in a small pot. Stir in chili flakes and apple cider vinegar (or lemon juice) to give it that spicy-sweet twist.
- Fluff the Rice: In a separate bowl, fluff your cooked rice with butter and a pinch of salt to taste.
- Assemble: Layer the rice on your plates, top with the caramelized veggies, and generously drizzle with the hot honey. If you choose, finish it off with crumbled cheese, fresh herbs, and toasted nuts.
- Serve Warm: Enjoy this delightful dish straight away for the best flavor and texture.
Best ways to enjoy it
This Hot Honey Drizzle Caramelized Butternut Squash and Sweet Potato Rice Stack is best served warm, allowing the flavors to meld beautifully while the honey remains a bit viscous for drizzling. Pair it with a crisp salad for a refreshing contrast or serve alongside grilled chicken or fish for a more substantial meal. It can also be a lovely centerpiece for a vegetarian potluck or family gathering.
Storage and reheating tips
If you happen to have leftovers (which is rare!), store the components separately in airtight containers. The roasted vegetables can last for up to 3 days in the fridge, while the rice is best consumed within two days. Reheat them in the oven or microwave until warmed through. For longer storage, consider freezing the roasted veggies; they maintain flavor well and can be tossed into future meals.
Helpful cooking tips
- Make Ahead: Roast the squash and sweet potatoes ahead of time, then all you have to do is warm everything up and assemble for a quick meal.
- Cut Evenly: Ensure your vegetable cubes are cut evenly for consistent roasting; this helps achieve that perfect caramelization.
- Spice it Up: Adjust the amount of chili flakes in the honey to cater to your heat preference.
Creative twists
Looking to mix it up? Try adding different spices such as cumin or curry powder for a unique twist. You can also substitute quinoa for rice for a protein-packed version. If you want to skip honey, agave syrup or maple syrup can be delicious alternatives. For an added crunch, consider incorporating crispy chickpeas.
FAQ
How long does this take to prepare?
Total time is approximately 40–45 minutes, including prep and roasting.
Can I substitute the rice?
Absolutely! Feel free to use quinoa, farro, or any grain of your liking.
What if I want to make it vegan?
To achieve a vegan dish, simply skip the cheese and use olive oil instead of butter for the rice.
How do I safely handle leftovers?
Always cool leftovers to room temperature before storing them in the refrigerator. Make sure to consume any leftovers within 3-4 days for optimal freshness.
