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Squeamish Squash with Rice

32

"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

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

  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.

Reviews Add a comment

  • ThedaBara
    12 SEP, 2012
    This rice dish pairs very well with grilled lean meats(chicken or pork) and of course, with the cauldron curry. It turned out wonderfully, and what was left over did not last long. This is another favorite recipe in our household.
    Reply
  • JackieSF
    28 JUL, 2012
    This rice is delicious and so easy to make. I've only eaten it with the curry dish, but I can imagine it would be great paired with a number of spicy or savory dishes.
    Reply
  • nanopia
    29 OCT, 2009
    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
    Reply
  • nanopia
    29 OCT, 2009
    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
    Reply