Tuesday, October 19, 2010
Squeamish Squash with Rice
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.
Serve this recipe with Cauldron Curry over the top!
Recipe by Martha Stewart, Photos by Laura Spear