New This Month

Squeamish Squash with Rice


"For a rice dish of powerful trouble, add butternut squash to the boil and bubble." Serve this delicious fall side dish with our Cauldron Curry.

  • Servings: 6

Source: Martha Stewart Living, October 2009


  • 2 cups water
  • 1 one-inch piece peeled fresh ginger, thinly sliced
  • 1/2 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup jasmine rice
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon coarse salt


  1. Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.

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