Butternut Squash Rice
- 1/2 lb Butternut Squash cut in cubes
- 2 tbsp Butter or Margarine
- 1 tsp Salt
- 2 cups Water
- 2 cups White Rice rinse under cold water
- 1 stalk Green Onion
Pour water into a pot, bring to a boil, add salt, squash and cook until soft but not mushy. Add rice, stir and cover. Reduce heat to medium and remove cover slightly just half covered once the water is reduced to the level of rice. Reduce heat to minimum and turn off stove once liquid is completely gone. Cover pot and remove from heat allowing to sit for 5 minutes covered. Stir pot with a fork to make it nice and fluffy.