Butternut Squash Basmati Rice

This recipe simple and delicious. It’s quick enough for a weeknight dinner, but flavorful enough to serve at a holiday dinner party.

Ingredients
1.25 lb. butternut squash, diced
Salt and pepper
2 cups Basmati Rice
2-3 cups water

Instructions
Add the rice, butternut squash, and water to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the water is absorbed and the rice and butternut squash are tender, about 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

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