Squeamish Squash with Rice
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Martha Stewart Living, October 2009
- Yield Serves 4 to 6
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Ingredients
- 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
Directions
- 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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I made this for my Halloween party and it came out beautifully! I would omit the ginger though, the curry had enough spices for the entire meal. I also doubled this recipe for about six people. I used Mahatama Jasimine rice and decreased the water by 1/2 a cup. Cooked perfect :D
I made this for my Halloween party and it came out beautifully! I would omit the ginger though, the curry had enough spices for the entire meal. I also doubled this recipe for about six people. I used Mahatama Jasimine rice and decreased the water by 1/2 a cup. Cooked perfect :D