Pear, Walnut, and Maple Kale Butternut Squash "Rice"

I made you rice.... out of butternut squash! I know it sounds weird, but it has an amazing texture and a very mild flavor that is perfect for fall.  You start by spiralizing the butternut squash into long thin spirals. Then you pulse it a few times in a food processor to make the perfect little rice-like pieces. (My friend Ali at has a helpful how-to-video at the bottom of this post.) I love butternut squash because it is SOOO versatile!  I use it in mac & cheese, hidden in brownies, in soup, in health(ier) pecan pie, and now as the primary ingredient of a main dish!

Introducing Pear, Walnut, & Maple Kale Butternut Squash "Rice":

This dish has a great balance of textures with the "rice", the walnuts, the roasted pears.

This bowl of "rice" is:

  • a little sweet
  • a little savory
  • packed full of good-for-you things
  • overflowing with Vitamin A
  • gluten-free
  • dairy-free
  • completely satisfying
  • a great way to eat more veggies!

The maple, soy, and orange flavors accentuate the natural flavors of the squash. Using the spiralizer is such a great way to get more veggies in your diet! I bought this one on Amazon. (only $33)

Or try my other recipes using the spiralizer:

  1. Creamy Red Pepper Alfredo over Zoodles
  2. Crispy Curly Sweet Potato Fries 

Butternut Squash "Rice"

Butternut Squash "Rice"


Pear, Walnut, & Maple Kale Butternut Squash "Rice"


2 Field Roast vegan sausages (I love the sage apple variety!)
1 cup de-stemmed kale (diced)
1 teaspoon Coconut Oil
4 cups butternut squash rice (made from 1 large butternut squash)
  Juice from 1/2 an orange
2 tablespoons Dark Amber Maple Syrup
2 tablespoons Soy Sauce (or sub liquid Bragg's)
1 teaspoon Minced Garlic
1 cup diced pear
1⁄3 cup Walnuts (coarsely chopped)


  1. Use a spiralizer to turn the butternut squash into long spirals. (There's a how-to-video at the bottom of this post!!) Then place the spirals into a food processor and pulse it until it's broken into small little pieces that resemble rice. Set aside.
  2. In a large skillet over medium-high heat, brown the sausages, stirring frequently.
  3. Add in the diced kale, coconut oil, and minced garlic. Saute for an additional 5 minutes.
  4. Stir in the remaining ingredients, including the butternut squash rice. Cook for 10 minutes, or until heated through.
  5. Serve immediately.

Yields 3 Servings