Ingredients

The following ingredients have 4 Servings
  • 2 1/2 to 2 3/4 pounds (1.1kg to 1.25kg) butternut squash
  • 2 1/2 tablespoons virgin coconut oil
  • 2/3 cup diced yellow onion (about 1/2 medium onion)
  • 3 cloves garlic (minced)
  • 3/4 teaspoon salt
  • 2/3 cup (90g) frozen peas (thawed)
  • 2 scallions (thinly sliced)
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 3 to 4 tablespoons chopped basil
  • red pepper flakes
  • chopped chives

Instruction

  • Peel the butternut squash and slice off the ends. Cut open the butternut squash and remove the seeds and strings. Chop the butternut squash into 1/2-inch cubes.
  • Working in batches, add the butternut squash cubes to the food processor. Blend the squash for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice.
  • Heat the oil in a wok or large sauté pan over medium-high heat. Add the onions and cook for 1 to 2 minutes. Add the garlic and salt and cook until the garlic is fragrant, about 30 seconds to a minute. Stir in the riced butternut squash. Cook the rice for 4 to 5 minutes. Add the peas and cook for another 2 to 3 minutes. Mix in the sliced scallions, lime zest and lime juice and cook until the butternut squash has turned into a yellow-orange color, about another minute or two. Turn off the heat.
  • When you are ready to serve the rice, stir in the chopped basil. Top with red pepper flakes and chopped chives, if you like.