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
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.