Rice with Butternut Squash Recipe

• Author : Perfectionist

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Preparation Time 20 minutes Cooking Time 40 minutes Servings 4 persons

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Preparation method

1. Whisk the eggs; peel the squash and then cut it into 1/2-inch pieces; chop the onion finely; remove the shells off the edamame; trim the scallions and then thinly slice them.
2. Cook rice as directed in the package. At the same time, take a saucepan with the water, place the squash and then boil until tender. Drain and leave to cool.
3. Take a skillet, heat half of the oil in it at a medium heat. Now cook the eggs until scrambled. Put out from the pan and set it aside. Then add the remaining oil and then cook the onion for 2 minutes.
4. Now add the milk in the skillet and simmer for 2 minutes. Now put the rice, squash, edamame and seasonings in the skillet, cook for 2 minutes or until all the liquid is absorbed.
5. Take away from the heat and then put the eggs and scallions in it and toss well.
6. Serve 'Rice with Butternut Squash Recipe' at once.

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