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Coconut Rice with Winter Squash

Photo: Ann Stratton
Yield 4 servings


  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1/4 cup olive oil
  • 4 eggs, whisked
  • 1 small yellow onion, finely chopped
  • 3/4 cup unsweetened coconut milk
  • 1 cup frozen shelled edamame, thawed
  • 3 cups cooked rice
  • 1/2 teaspoon kosher salt
  • 2 scallions, trimmed and thinly sliced
  • Watercress and Mushroom Salad with Lime Vinaigrette

How to Make It

  1. In a saucepan, cover the squash with water and boil until tender, about 5 minutes. Drain and set aside. Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they're scrambled. Remove from the pan and set aside. Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes. Add the squash, edamame, rice, and salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes. Remove from heat. Add the scallions and eggs, toss, and serve.

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