Squemish Squash
Yield Serves 4 to 6 Add to Shopping List Ingredients 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 Directions 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.