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Coconut Lime Butternut Squash Fried Rice

Apr 20, 2017 29 Comments

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This vegan + paleo-friendly coconut lime butternut squash fried rice is great as a side dish for lunch or dinner!

Coconut Lime Butternut Squash Fried Rice - an easy vegan and paleo side dish that is filled with flavor!

Last weekend, I taught a class at the library about cooking light with spiralizing—essentially, how to incorporate more vegetables into our meals. Initially, I planned to make a spiralized butternut squash noodle dish. However, as I developed the recipe, I realized that it was much easier to stick cubed butternut squash into a food processor and create a “rice.” Making butternut squash noodles with a spiralizer is no easy feat. You need to put quite some elbow grease in there.

The rice was a big hit. The coconut and lime flavors come through very well without being too overpowering. I’ve made this dish about 5 times in the last few weeks and we love to eat it with pan-fried tofu. Feel free to add some diced bell peppers or your favorite seasonal vegetables to make a more substantial dish.

Coconut Lime Butternut Squash Fried Rice - an easy vegan and paleo side dish that is filled with flavor!

MASTERING MY MISTAKES / COOKING NOTES

  • Use virgin coconut oil: The coconut flavor of this butternut squash fried rice depends on the type of coconut oil that’s used. You want to make sure to use coconut oil that is unrefined. They’re usually labeled as “virgin coconut oil” or “unrefined coconut oil.” If you open a container of coconut oil and the scent immediately hits you, you know you’ve got the right type. Refined coconut oils do not have enough flavor to make this dish truly fragrant.
  • Using coconut milk: The first few times I cooked this recipe, I tried to use coconut milk to give the dish flavor. I found that the coconut flavor didn’t really come through that well no matter how much milk I added. Instead, it just made the fried rice more moist.
  • Cook this in a large wok or pan: Because the butternut squash gives off moisture, you will want to cook this dish in a large wok or pan. If you crowd the riced butternut squash in a small pan, it will take longer to cook and the squash ends up being quite moist.
  • Variations: If you are looking to fill up more, consider adding 2 cups of cooked rice to the mix. You’ll need to use 3 tablespoons of coconut oil, and you may need to add a tiny bit more lime juice and salt, depending on your taste.

Coconut Lime Butternut Squash Fried Rice - an easy vegan and paleo side dish that is filled with flavor!

If you make this recipe, let me know how it goes in the comments! I’d love to see your creations on Instagram or Facebook – be sure to tag me!

Print

Coconut Lime Butternut Squash Fried Rice

Coconut Lime Butternut Squash Fried Rice - an easy vegan and paleo side dish that is filled with flavor!

★★★★★

4.9 from 7 reviews

This coconut lime butternut squash fried rice is great as a side dish served with your favorite protein, like tofu, eggs or grilled chicken!

  • Author: Lisa Lin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 5 Servings 1x
Scale

Ingredients

  • 2 1/2  to 2 3/4 pounds (1.1kg to 1.25kg) butternut squash
  • 2 1/2 tablespoons virgin coconut oil
  • 2/3 cup diced yellow onion (about 1/2 medium onion)
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 2/3 cup (90g) frozen peas, thawed
  • 2 scallions, thinly sliced
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 3 to 4 tablespoons chopped basil

Optional Toppings

  • red pepper flakes
  • chopped chives

Instructions

  1. Peel the butternut squash and slice off the ends. Cut open the butternut squash and remove the seeds and strings. Chop the butternut squash into 1/2-inch cubes.
  2. Working in batches, add the butternut squash cubes to the food processor. Blend the squash for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice.
  3. Heat the oil in a wok or large sauté pan over medium-high heat. Add the onions and cook for 1 to 2 minutes. Add the garlic and salt and cook until the garlic is fragrant, about 30 seconds to a minute. Stir in the riced butternut squash. Cook the rice for 4 to 5 minutes. Add the peas and cook for another 2 to 3 minutes. Mix in the sliced scallions, lime zest and lime juice and cook until the butternut squash has turned into a yellow-orange color, about another minute or two. Turn off the heat.
  4. When you are ready to serve the rice, stir in the chopped basil. Top with red pepper flakes and chopped chives, if you like.

Notes

NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 263, Total Fat 9g, Saturated Fat: 7.5g, Sodium: 477mg, Cholesterol: 0mg, Total Carbohydrate: 48g, Dietary Fiber: 8.7g, Sugar: 10.2g, Protein 5.3g

If you want more coconut or lime flavor, just add a tiny bit more oil, lime zest or lime juice.

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Dairy Free, Dinner, Fall, Gluten Free, Paleo, Quick Meals, Sides, Spring, Vegan, Vegetarian, Winter butternut squash

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Reader Interactions

Comments

  1. Erin @ The Almond Eater says

    April 20, 2017 at 3:30 am

    Ok I just LOVE this idea and never would have thought of it–trying it for sure!

    Reply
    • Lisa Lin says

      May 1, 2017 at 11:32 pm

      Oh my gosh, thanks, Erin!!

      Reply
  2. Julia Mueller says

    April 20, 2017 at 6:36 am

    I came across the same issue with butternut squash noodles – they’re sooooo hard to spiralize, and the noodles break really easily! Rice-ing it is definitely an ingenious alternative! I need to try this out asaaaaaaap!

    Reply
    • Lisa Lin says

      May 1, 2017 at 11:32 pm

      Right??? I have broken a spiralizer trying to spiralize butternut squash noodles!

      Reply
  3. Valeria says

    April 20, 2017 at 5:54 pm

    Hi Lisa,
    I just made it although I did not have lime so no lime juice. I loved the texture of the butternut squash and the idea of mimicking rice with it, brilliant! I added at the end, before plating, baby bellas and red curry. And the combination was really good! I’ll try the original recipe with the lime juice and all the original ingredients. I am sur I’ll love that too.
    Thanks for the ideas!!!!
    Valeria

    ★★★★

    Reply
    • Lisa Lin says

      April 23, 2017 at 9:07 am

      Valeria, thank you so much for trying out this recipe!! I’m so glad it worked for you. Adding red curry and baby bellas sound great, too!

      Reply
  4. Lisa says

    June 8, 2017 at 4:09 am

    This was sooooo good! I live for coconut and lime and this recipe totally smashed it. Even my caveman husband who can’t live without meat loved it. This one definitely went into my recipe file and I’m very picky about what goes in there. 🙂

    Reply
    • Lisa Lin says

      June 15, 2017 at 7:55 am

      Lisa, thank you so much for trying out my recipe! I’m so glad that you and your husband enjoyed it!!

      Reply
  5. Karina says

    June 10, 2017 at 4:19 pm

    I always make first time recipes exactly as written. My husband does not eat butternut squash but he loved this recipe. Excellent! I will make it again. Paired well with my chili-lime Talapia.

    ★★★★★

    Reply
    • Lisa Lin says

      June 10, 2017 at 8:49 pm

      Karina, thank you so much for trying out my recipe! I’m so glad that you and your husband enjoyed it!!

      Reply
      • Kayla Daluz says

        October 13, 2020 at 1:53 pm

        Can I substitute the coconut oil for coconut butter?

        Reply
        • Lisa Lin says

          October 14, 2020 at 10:21 am

          I think so! I haven’t tried it before, but I don’t see why it wouldn’t work.

          Reply
  6. Jamie West says

    June 14, 2017 at 6:52 pm

    I made this last night and it was wonderful! I added a scrambled egg for protein. The coconut oil gives a subtle flavor and the lime brightens everything. I used pre-cubes Butternut squash (thanks, HEB!) and pulsed in in my little food chopper. Worked great! Next time I will add all the basil called for and NOT burn it slightly. ????

    ★★★★★

    Reply
    • Lisa Lin says

      June 15, 2017 at 8:04 am

      Jamie, I’m glad that you enjoyed this recipe!! Thank you SO much for giving it a try. Basil is definitely tricky! The heat from the butternut squash will still change the color of the basil, but it’s still fine to eat!

      Reply
  7. M says

    June 15, 2017 at 4:29 pm

    Made this yesterday and I absolutely loved it! Always on the look out for easier healthy recipes and will definitely make more of this is the future!

    ★★★★★

    Reply
  8. Jennifer says

    January 7, 2018 at 5:23 pm

    I’ve had this recipe saved for quite a while and keep putting in on my list of recipes to make. For whatever reason, I just hadn’t gotten to it yet. New Year means healthier eating, so I finally bought all the ingredients (I also used pre-cubed squash from the store). I just made this recipe, exactly as written, and it was absolutely delicious. Hands down my favorite butternut squash recipe ever! Thank you! This will be going on repeat in my house ☺

    ★★★★★

    Reply
    • Lisa Lin says

      January 9, 2018 at 12:57 pm

      Thank you for trying the recipe!! Glad you liked it!

      Reply
  9. Luciana Sabatelli says

    January 10, 2018 at 8:54 am

    OMG!! I cooked this yesterday. It tastes soooooooo good!!! I definitely will make it again.
    Thank you for the recipe!

    ★★★★★

    Reply
    • Lisa Lin says

      January 11, 2018 at 6:56 am

      Thank you so much for trying out the recipe!! I’m so glad you liked it!!

      Reply
  10. susan stark says

    January 29, 2018 at 4:17 pm

    i am a serious cook/foodie. This was fantastic! Exactly as written.. I am a Paleo and I felt as if I was eating the most flavorful rice casserole sans the rice! ty

    Reply
    • Lisa Lin says

      January 29, 2018 at 4:59 pm

      Susan, thank you so much for trying my recipe! I’m glad you enjoyed it!

      Reply
  11. kathy says

    June 4, 2018 at 3:50 pm

    delicious!!!

    ★★★★★

    Reply
  12. DeeAnn says

    October 24, 2019 at 12:11 pm

    I plan to make this for dinner tonight. I am adding a few pieces of Trader’s Joe’s Just Coconut Chunks (found in the frozen food aisle) that I shredded in my food processor. I think that might give it a bit more coconut flavor. Thanks so much for the recipe.

    Reply
    • Lisa Lin says

      October 24, 2019 at 12:24 pm

      Let me know how those coconut chunks turn out in this dish!

      Reply
  13. Yume says

    August 29, 2020 at 12:36 pm

    Unfortunately I don’t have a wok so I cook this in a pot but when I buy the squash pre riced from grocer it cooks fine but when I do it myself so many little bits stick to the bottom of the pan 🤷🏻‍♀️ Can you help. Some of it doesn’t cook fully bc it starts sticking even if I use quite a bit of oil

    Reply
    • Lisa Lin says

      August 31, 2020 at 9:47 am

      Do you have a nonstick pan? I highly recommend using one. Otherwise, try adding a few tablespoons of water to the bottom of the pan. This usually helps prevent some of the sticking.

      Reply

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