Butternut Squash Basmati Rice
Ingredients: 1 tbsp unsalted butter, 1 tsp whole cumin seeds (can be substituted with cumin powder), 1 tsp mustard seeds (can be substituted with wasabi or mustard powders), 1 cup basmati rice (can be substituted with other rice), 2 cups water, ¾ lb peeled butternut squash, cut into ¼ inch cubes, 2 tsp salt
### Preparation
1. In a medium saucepan, melt butter. Add cumin and mustard seeds and cook over high until mustard seeds begin to pop (about 30 seconds)
2. Add rice and diced squash. Stir to coat with butter. Add water and salt. Bring to a boil.
3. Cover and cook over very low heat until squash is tender and water is absorbed (about 15 minutes).
4. Remove from heat and let the rice stand, covered, for 5 minutes.
5. Fluff the rice with a fork and serve.
Additional:
Recipe by Asha Gomez. Photo: Jonny Valiant, “Butternut Squash Basmati Rice,” 2019, via https://www.foodandwine.com/recipes/butternut-squash-basmati-rice