Since it was 37 degrees on my walk with Sadie this evening, I
thought the weather called for something hot and spicy for dinner. This Basil
Lime Butternut Squash Fried Rice was just the dish I was craving. It was
fragrant, flavorful, and fluffy—with a kick from the spice and a decadence from
the oil. And best of all, it took less than 30 minutes to make... less time
than it would have taken for takeout to arrive!
Here's the recipe.
Basil Lime Butternut Squash Fried Rice
Ingredients:
2 1/2-3 pounds butternut squash, peeled and cubed
4-5 tablespoons canola or coconut oil
1 1/2 yellow onion, diced
5 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 cups cooked edamame
4 scallions, thinly sliced
4 tablespoons lime juice
2 teaspoons sesame oil
1 teaspoon coconut aminos
fresh basil, chiffonade (about a handful)
Working in batches, add the butternut squash cubes to the food
processor. Blend on medium for a few seconds and then pulse until the butternut
squash is about the size of rice. Transfer to a large bowl and repeat until
you've riced all of the butternut squash.
Heat the oil in a wok over high heat. After the oil is hot, add
the onions and sauté for about 1-2 minutes. Add the garlic, salt, ginger, and
red pepper flakes. Cook for another 2 minutes.
Stir in the riced butternut squash. Cook the squash for about 8-10
minutes, stirring frequently. Mix in the scallions, edamame, lime juice, sesame
oil, and coconut aminos. Cook until the butternut squash is fully cooked, about
3-4 more minutes.
Remove from heat and stir in the basil chiffonade. Garnish with
more red pepper flakes and scallions and serve immediately.
