Recipe - Butternut Squash Rice

Having a butternut squash soup during the Alternative Spring Break made me want more, so I bought myself a large squash and needed to make something with it. I realized that I hadn't had rice in a long time; this recipe sprung about from my desire to have some. Yum yum. As I am sure you have noticed, I tend to make very simple dishes so hopefully you all can give them a try too!

Step 1: Ingredients (serving size: 2-3 small dinner portions)

  • salt (to taste)
  • 1/4 butternut squash, cubed
  • 1 inch piece of ginger, minced or grated
  • 1 tbsp unsalted butter
  • 1 cup jasmine rice, uncooked
  • 2 cups water

Step 2: Preparing the vegetables
You can either grate or mince the ginger. I personally opted for mincing because I enjoy crunching on ginger in my food. Start a saucepan with your water and ginger while you chop the butternut squash into inch pieces; put this in the pan too.

Step 3: Adding the rest of the ingredients
Add the rice and butter. You may put on salt as you see fit now. Make sure to drop the heat to low so it can simmer until the rice is cooked and the squash has softened.

Step 4: Completion
Before I finished the dish completely, I added some garlic salt which wasn't mentioned in the Ingredients section because I am a sucker for garlic salt. Whoo!