This recipe is from a dear Thai friend. Â I love this combination of eggs, brown rice and winter squash – especially since I would not have thought of it myself! Squash is plentiful this time of year, but do you cringe just thinking about peeling and cutting butternut squash? There’s no need to wrestle with your squash! Just poke some holes in it and pop the entire thing in the oven. Voila, deliciously cooked and easy-to-handle squash with the skin slipping off. Yes, butternut squash is your friend…
WINTER SQUASH EGG BROWN RICE
Ingredients
- 1 1/2 cups short grain brown rice rinsed
- 2 1/4 cups filtered water
- 1 medium butternut squash
- 1 knob ghee
- 2-3 scallions thinly sliced
- 4 eggs
Recipe Notes
Preheat oven to 375 degrees F. In a pot, put brown rice and water. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Once finished, allow to stand undisturbed and covered for an additional 10 minutes. Rinse squash. With the tip of your knife, poke holes around the stem of the squash. Place squash on baking sheet. Bake for 45 minutes - 1 hour, depending on the size of your squash. In a small bowl, lightly beat eggs. Add tamari and stir well. In a skillet, heat ghee over medium heat. Add scallions and saute until soft. Add eggs. Cook until eggs begin to set. Stir eggs until scrambled. Once squash is finished cooking, cut squash in half lengthwise. Scoop out seeds. Run your knife in a grid pattern, making 1-inch cubes. Using a spoon, scoop out squash pieces. To assemble, put brown rice in a bowl. Add egg mixture and squash. Drizzle tamari on top, if needed.