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Coconut Lime Butternut Squash Fried Rice - an easy vegan and paleo side dish that is filled with flavor!
4.86 from 7 votes
Servings: 4
Author: Lisa Lin

Coconut Lime Butternut Squash Fried Rice

This coconut lime butternut squash fried rice is great as a side dish served with your favorite protein, like tofu, eggs or grilled chicken!
Prep Time20 mins
Cook Time10 mins


  • 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


  • 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.
  • 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.
  • 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.
  • When you are ready to serve the rice, stir in the chopped basil. Top with red pepper flakes and chopped chives, if you like.


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


Serving: 1serving | Calories: 263kcal | Carbohydrates: 48g | Protein: 5.3g | Fat: 9g | Saturated Fat: 7.5g | Sodium: 477mg | Fiber: 8.7g | Sugar: 10.2g
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